When it comes to traditional menus such as Thanksgiving, 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
Mussel Potato Salad
- 3 to 3 1/2 pounds medium 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)
- Put the mussels to a large nonreactive pot.
- Add the wine and 1/2 cup of water.
- Cover and bring to a boil.
- Cook the mussels, tossing occasionally, for about 7 minutes.
- As the mussels open, transfer them to a bowl; discard any that do not open.
- Slowly pour the mussel cooking liquid into a bowl.
- Reserve the liquid in the refrigerator for another use.
- Let the mussels cool.
- Remove mussels from their shellsand transfer to another bowl.
- In a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat.
- Reduce the heat to low and boil gently until tender, about 20 minutes.
- Drain the potatoes and let cool slightly.
- Slice the lukewarm potatoes crosswise 1/4 inch thick.
- Add the potatoes and scallions to the mussels in the bowl.
- In a small bowl, combine the garlic, vinegar, mustard, oil, salt and pepper.
- Add the dressing to the mussels and toss gently.
- Arrange the salad greens on 4 plates and spoon the salad on top.
- Serve warm or at room temperature.