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