Name: Salad of Mussels, Fennel & Saffron-dressed Potatoes
Yield: Serves 6
Cuisine: French
Ingredients: a splash white wine or dry vermouth; 1 clove garlic, peeled and bruised with the flat of a knife; handful of sliced fennel fronds [from the baby fennel]; 24 small black olives; 6 sun-dried tomatoes, cut into julienne; freshly ground black pepper; 1 teaspoon saffron stamens; 150 ml extra virgin olive oil; 48 small to medium black mussels, scrubbed and ‘beards’ removed; 12-18 basil leaves, torn into small pieces; 2 bulbs baby fennel, trimmed; 6 large kipfler potatoes, peeled and cut into 1cm slices; 20 ml red wine vinegar; 1 clove garlic, peeled and sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

I first made this dish in the early 1980s at Claude’s. The palate is one of those instantly delicious combinations that evoke the sunny south of France. Success is assured by dressing the potatoes while they are hot so that the flavours marry.

Ingredients

48 small to medium black mussels, scrubbed and ‘beards’ removed
a splash white wine or dry vermouth
1

Method

Place the mussels in a wide sauté pan that has a tight-fitting lid. Add the wine or vermouth, sliced garlic and ½ the fennel trimmings. Cover and place over high heat. Shake the pan once or twice until steam emerges, then take off the lid and remove the mussels as they open; discard any that do not open. When they are cool enough to handle, remove all except 12 of the mu

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Salad of Mussels, Fennel & Saffron-dressed Potatoes

Ingredients

Method

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