Around the Sound


Nov 22

Taylor Shellfish

Mussel Potato Salad

Posted by Taylor Shellfish

When it comes to traditional menus for the Holidays, it is often difficult to honor the customary holiday dishes that the guests will expect while offering innovative cuisine. One dish that can successfully combine both heritage and surprise is Mussel Potato Salad


  • 3 to 3 1/2 pounds medium Mediterranian mussels, debearded
  • 1/2 cup dry white wine
  • 1 pound medium red potatoes
  • 4 small scallions, white and tender green, minced
  • 2 garlic cloves, finely chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 3 cups mesclun salad mixture (about 2 ounces)


  1. Put the mussels into a large nonreactive pot
  2. Add the wine and 1/2 cup of water
  3. Cover and bring to a boil
  4. Cook the mussels, tossing occasionally, for about 7 minutes
  5. As the mussels open, transfer them to a bowl; discard any that do not open
  6. Slowly pour the mussel cooking liquid into a bowl (strain for grit)
  7. Reserve the liquid in the refrigerator for another use
  8. Let the mussels cool
  9. Remove mussels from their shells and transfer to another bowl
  10. In a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat
  11. Reduce the heat to low and boil gently until tender, about 20 minutes
  12. Drain the potatoes and let cool slightly
  13. Slice the lukewarm potatoes crosswise 1/4 inch thick
  14. Add the potatoes and scallions to the mussels in the bowl
  15. In a small bowl, combine the garlic, vinegar, mustard, oil, salt, and pepper
  16. Add the dressing to the mussels and toss gently
  17. Arrange the salad greens on 4 plates and spoon the salad on top

Serve warm or at room temperature

Recipe courtesy Food & Wine