Back to Recipe Menu

A Flemish warm potato & mussel salad with cider

Method

 

  • Cook the potatoes in boiling water until just tender. Then drain well and put back into the covered pot to keep warm.
  • To make the vinaigrette, whisk the cider vinegar and oil with the garlic, ground pepper and a little salt until well combined. Stir through 2 tbsp chopped parsley and set aside.
  • Then put the cider with the remaining parsley and garlic, ground pepper and the thyme in a wok (or large heavy-bottomed pan). Mix well, add the mussels, cover and cook, removing them as they open (discarding any that don’t). Strain and retain the liquid.
  • Cut the potatoes in half and, while still hot or warm, arrange on a large plate (or individual ones) and sprinkle a little of the mussel cooking liquid over. Scatter with the shallots, place the mussels on top and sprinkle with the dressing and lemon zest.
  • Serve with crusty bread on the side.

 

Ingredients

 

  • 8 chats (baby potatoes), peeled
  • 30 ml cider vinegar
  • 100 ml extra virgin olive oil
  • 3 garlic cloves, crushed
  • sea salt & freshly ground pepper
  • 4 tbsp roughly chopped Italian (flat leaf) parsley
  • 100 ml apple cider
  • a few fresh thyme sprigs
  • 1 bay leaf, torn
  • 1 kg mussels, scrubbed & debearded
  • 1-2 shallots, very finely sliced
  • 1 lemon

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm