Mussel Salad
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1048
- Total Fat
- 88
- Saturated Fat
- 8
- Carbohydrates
- 51
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 19
- Cholesterol
- 172
- Sodium
- 1131
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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.
- Wine suggestion: Alsace Gewurztraminer Heissenberg