Grilled Mussel and Potato Salad

Name: Grilled Mussel and Potato Salad
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp drained bottled capers; 1 fennel bulb (sometimes called anise; 1 pound), stalks discarded and bulb halved and very thinly sliced; 118 milliliters finely chopped fresh flat-leaf parsley; 59 milliliters fresh lemon juice; 907 grams mussels (preferably cultivated), cleaned but not steamed; 79 milliliters brine-cured black olives, pitted and chopped; 6 Tbsps extra-virgin olive oil; 454 grams (1 1/2-inch) red boiling potatoes

Grilled Mussel and Potato Salad might be just the side dish you are searching for. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 405 calories, 17g of protein, and 26g of fat per serving. This recipe serves 4. This recipe covers 32% of your daily requirements of vitamins and minerals. Not It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 25 hours. A mixture of bottled capers, potatoes, brine-cured olives, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Cover potatoes with salted water by 1 inch in a large saucepan, then simmer, uncovered, until just tender, about 15 minutes.

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Potato

Water

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Sauce Pan

Drain in a colander and rinse under cold water until cool.

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Water

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Colander

Prepare grill for cooking.

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Grill

Cut cooled potatoes crosswise into thirds and arrange in 1 layer on a tray.

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Potato

Brush both sides of potatoes with some oil (2 tablespoons total for all of them) and season with salt and pepper.

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Salt And Pepper

Potato

Cooking Oil

When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill potatoes on lightly oiled rack until grill marks form, about 1 minute on each side, then transfer to a large bowl. Toss hot potatoes with 2 tablespoons lemon juice.

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Lemon Juice

Potato

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Grill

Bowl

Put mussels in aluminum pan and cook in covered grill, stirring occasionally, 5 to 6 minutes, or until they just open.

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Mussels

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Grill

Frying Pan

Transfer mussels to a bowl with a slotted spoon. Discard any that haven't opened, then shuck remainder.

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Mussels

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Slotted Spoon

Bowl

Add mussels to potatoes along with fennel, parsley, olives, capers, and remaining 2 tablespoons lemon juice, tossing to combine, then let stand at room temperature, tossing occasionally, 10 minutes.

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Lemon Juice

Potato

Mussels

Parsley

Capers

Fennel

Olives

Toss salad with remaining oil and salt and pepper to taste.

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Salt And Pepper

Cooking Oil

Equipment

Ingredients

Servings:

1Tbsp

drained bottled capers 1

fennel bulb (sometimes called anise; 1 pound), stalks discarded and bulb halved and very thinly sliced 118milliliters

finely chopped fresh flat-leaf parsley 59milliliters

fresh lemon juice 907grams

mussels (preferably cultivated), cleaned but not steamed 79milliliters

brine-cured black olives, pitted and chopped 6Tbsps

extra-virgin olive oil 454grams

(1 1/2-inch) red boiling potatoes

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.