Title: Bistro Moncur Potato and Mussel Salad
Categories: Salad Insert Ceideburg Shellfish
Yield: 6 Servings

		Stephen Ceideburg
500	g	Pink eye potatoes, peeled and diced
1		Head fennel, trimmed and sliced thinly
1 1/4	kg	Mussels in the shell
4	tb	Small black olives
2		Tomatoes, peeled, deseeded and diced
8		Leaves basil, torn
200	ml	Virgin olive oil
30	ml	To 40 mL white wine vinegar
		Salt, pepper
1		Clove garlic, crushed
2	ts	Saffron stamens

Steam potatoes until tender. Clean mussels and open by placing in a large pan with a tight fitting lid and heating. Remove mussel meat from shells.

Make vinaigrette by infusing saffron from stamens in 1/2 tablespoon hot water. Rub a bowl with the crushed garlic and add oil, vinegar, salt and pepper to taste and saffron infusion. Mix well. While potatoes are still hot, dress liberally with the vinaigrette. Assemble the rest of the ingredients and toss all together.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 5/25/93. Courtesy Mark Herron.

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