Mussel Salad

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  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 2 servings
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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


2 egg yolks*

1 tablespoon sambal

1 tablespoon chopped garlic

4 tablespoons freshly squeezed lime juice

3/4 cup canola oil


  1. 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


  1. In a blender puree yolks with sambal, garlic, and lime juice. With the blender running, add canola oil in a stream and emulsify mixture. 
  2. Wine suggestion: Alsace Gewurztraminer Heissenberg