Mussel, Potato, and Tomato Salad

“There is a good combination of textures and flavors in this salad, which is best made with new potatoes when in season.”

Ingredients Nutrition


  1. In a large stockpot or dutch oven combine the mussels, water and bay leaves. Bring to a boil over medium-high heat, cover and cook for 5 to 7 minutes or until the mussels open. Shake the pan occassionally during cooking to redistribute the mussels.
  2. Using a slotted spoon, remove the mussels that have opened and continue cooking the remaining mussels for 1 to 2 minutes longer.
  3. Strain the mussel liquid through several layers of dampened cheesecloth and reserve 2 tablespoons of the liquid. When the mussels are cool enough to handle, remove the meat from the shells and reserve. Discard the shells.
  4. Place the potatoes in a large saucepan and cover with cold water. Bring to a boil, cover, decrease heat to a simmer, and cook 15 to 20 minutes or until the potatoes are tender but not mushy.
  5. While the potatoes cook, make the salad dressing by whisking together the green onions, dill, mustard, vermouth, white wine vinegar, reserved 2 tablespoons mussel liquid, and olive oil in a small bowl.
  6. When the potatoes ae done, drain them, cool slightly, and cut in half. Pour on half the dressing and toss gently.
  7. Place the cherry tomatoes, mussels and remaining dressing in another bowl and toss.
  8. To serve, divide the spinach leaves among inidividual plates and spoon the mussel mixture in the center of the plate and top with the potato mixture.

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