Ingredients
- 2 cups cooked and quartered red bliss potatoes
- 1 head roasted garlic
- 1/2 cup sliced scallions green part only
- 1/2 cup shredded carrots
- 1/2 cup peeled and shredded green papaya
- Aioli, recipe follows
- Salt and freshly ground black pepper, to taste
- 12 mussels, steamed and removed from the shell
Directions
In a large bowl mix together the potatoes, garlic, scallions, carrots, and green papaya. Add 4 tablespoons aioli and toss gently. Adjust seasonings with salt and pepper. Divide onto 2 salad plates and arrange 6 mussels on each plate
Aioli:
- 2 egg yolks*
- 1 tablespoon sambal
- 1 tablespoon chopped garlic
- 4 tablespoons freshly squeezed lime juice
- 3/4 cup canola oil
In a blender puree yolks with sambal, garlic, and lime juice. With the blender running, add canola oil in a stream and emulsify mixture.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Wine suggestion: Alsace Gewurztraminer Heissenberg
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review