Difference between revisions of "Mussels with Potatoes"
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| − | + | | [[Mussel|Mussel]] | |
==Ingredients== | ==Ingredients== | ||
| − | *450 g (1 lb) [[ | + | *450 g (1 lb) [[Mussel|mussels]], rinsed and scrubbed |
| − | *225 g (8 oz) [[ | + | *225 g (8 oz) [[Potato|potatoes]], cooked and diced |
| − | *175 g (6 oz) [[ | + | *175 g (6 oz) [[Carrot|carrots]], cooked and diced |
| − | *1 tbsp [[ | + | *1 tbsp [[Olive Oil|olive oil]] |
| − | *3 tbsp wine [[ | + | *3 tbsp wine [[Vinegar|vinegar]] |
| − | *[[ | + | *[[Salt|Salt]] and freshly ground [[Pepper|black pepper]] to season |
==Procedure== | ==Procedure== | ||
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[[category:Mussel recipes|{{PAGENAME}}]] | [[category:Mussel recipes|{{PAGENAME}}]] | ||
| − | [[Category:Potato | + | [[Category:Potato Recipes|{{PAGENAME}}]] |
Latest revision as of 16:57, 11 July 2012
| Mussel
Ingredients
- 450 g (1 lb) mussels, rinsed and scrubbed
- 225 g (8 oz) potatoes, cooked and diced
- 175 g (6 oz) carrots, cooked and diced
- 1 tbsp olive oil
- 3 tbsp wine vinegar
- Salt and freshly ground black pepper to season
Procedure
- Place the mussels in a large pot or steamer with about 1" to 2" of boiling liquid (water, wine, or seasoned broth)
- Cover and steam over high heat approximately 5 minutes or until the shells open
- Discard any shells that do not open.
- Remove mussels from the shells
- Mix together the mussels, potatoes and carrots and arrange on a suitable serving dish.
- Thoroughly blend the oil, vinegar and seasoning and pour over the salad.
- Chill well before serving. Serves four.
