Title: Salade a la Boulonnaise
Categories: Salad Shellfish Ethnic
Yield: 8 Servings

5	lb	Mussels
2	lb	Waxy potatoes
5	tb	White wine
6	tb	Chopped shallots
1	lg	Sprig thyme
6	lg	Sprigs parsley
		Black pepper
8	tb	Good vinaigrette
		Chopped parsley

Put wine, shallots, thyme, parsley sprigs and pepper in a large pan. Bring to boil and boil 1 minute. Add well scrubbed mussels to pan and cook over high heat, shaking as usual for 5 mins or so until the mussels are cooked and their shells have swung open. Strain immediately and remove mussels from their shells, discarding the shells - cool.

Wash, then boil the potatoes in their skins. When cooked, but as hot as possible, peel and slice them. Reboil the mussel cooking liquor and pour it over the potatoes. Leave to cool. When potatoes are cold, drain off the cooking liquor which you may keep for use separately, mix them with mussels and chill thoroughly. A couple of hours before serving, pour the vinaigrette over the mussel/potato mixture and chill again. Sprinkle generously with coarsely chopped parsley just before serving.

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