Bistro Moncur Potato And Mussel Salad Recipe

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Servings: 6


Cost per serving $2.91 view details
  • 500 gm Pink eye potatoes, peeled and diced
  • 1 head fennel, trimmed and sliced thinly
  • 1 1/4 kg Mussels in the shell
  • 4 Tbsp. Small black olives
  • 2 x Tomatoes, peeled, deseeded and diced
  • 8 x Leaves basil, torn
  • 200 ml Virgin extra virgin olive oil
  • 30 ml To 40 mL white wine vinegar Salt, pepper
  • 1 x Clove garlic, crushed
  • 2 tsp Saffron stamens


  1. Steam potatoes till tender. Clean mussels and open by placing in a large pan with a tight fitting lid and heating. Remove mussel meat from shells.
  2. Make vinaigrette by infusing saffron from stamens in 1/2 Tbsp. warm water. Rub a bowl with the crushed garlic and add in oil, vinegar, salt and pepper to taste and saffron infusion. Mix well. While potatoes are still warm, dress liberally with the vinaigrette. Assemble the rest of the ingredients and toss all together.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 295g
Recipe makes 6 servings
Calories 541  
Calories from Fat 393 73%
Total Fat 44.2g 55%
Saturated Fat 6.35g 25%
Trans Fat 0.0g  
Cholesterol 58mg 19%
Sodium 612mg 26%
Potassium 831mg 24%
Total Carbs 10.63g 3%
Dietary Fiber 1.1g 4%
Sugars 0.5g 0%
Protein 25.35g 41%


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