Mussel Salad

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
2 servings

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
  • Aioli:
  • 2 egg yolks*
  • 1 tablespoon sambal
  • 1 tablespoon chopped garlic
  • 4 tablespoons freshly squeezed lime juice
  • 3/4 cup canola oil
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:

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


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