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Ingredientes
- 500 gm Pink eye potatoes, peeled and diced
- 1 head fennel, trimmed and sliced thinly
- 1 1/4 kg Mussels in the shell
- 4 Tbsp. Small black olives
- 2 x Tomatoes, peeled, deseeded and diced
- 8 x Leaves basil, torn
- 200 ml Virgin extra virgin olive oil
- 30 ml To 40 mL white wine vinegar Salt, pepper
- 1 x Clove garlic, crushed
- 2 tsp Saffron stamens
Direcciones
- Steam potatoes till tender. Clean mussels and open by placing in a large pan with a tight fitting lid and heating. Remove mussel meat from shells.
- Make vinaigrette by infusing saffron from stamens in 1/2 Tbsp. warm water. Rub a bowl with the crushed garlic and add in oil, vinegar, salt and pepper to taste and saffron infusion. Mix well. While potatoes are still warm, dress liberally with the vinaigrette. Assemble the rest of the ingredients and toss all together.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 6 servings | |
| Calories 541 | |
| Calories from Fat 393 | 73% |
| Total Fat 44.2g | 55% |
| Saturated Fat 6.35g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 612mg | 26% |
| Potassium 831mg | 24% |
| Total Carbs 10.63g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.5g | 0% |
| Protein 25.35g | 41% |
