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Receta Bistro Moncur Potato And Mussel Salad
by Global Cookbook

Bistro Moncur Potato And Mussel Salad
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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

  1. 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.
  2. 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.