Potato, Mussel and Watercress Salad

Name: Potato, Mussel and Watercress Salad
Yield: Serves four
Cuisine: Spanish
Ingredients: 675 g/1½ lb salad potatoes; 1 kg/2¼ lb mussels, scrubbed and beards removed; 1 bunch of watercress or rocket (arugula); salt and ground black pepper; salt and ground black pepper; chopped fresh chives or spring onion (scallion) tops, to garnish; 200 ml/7 fl oz/scant 1 cup dry white wine; 15 g/½ oz fresh flat leaf parsley, chopped; 1 bunch of watercress or rocket (arugula); 1 bunch of watercress or rocket (arugula); 1 large shallot, very finely chopped; 5 ml/1 tsp strong Dijon mustard; 45 ml/3 tbsp double (heavy) cream; 15 ml/1 tbsp chopped fresh chives; chopped fresh chives or spring onion (scallion) tops, to garnish; chopped fresh chives or spring onion (scallion) tops, to garnish; 15–30 ml/1–2 tbsp white wine vinegar; 105 ml/7 tbsp olive oil; pinch of caster (superfine) sugar (optional)

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

The mussels found on the Galician coast are the bese in the world. The Galicians are also very proud of their potatoes and their watercress. In Ensalada de Mejillones, Patatas y Berros a creamy, well-flavoured dressing enhances all these ingredients.

Ingredients

675 g/1½ lb salad potatoes
1 kg/2¼

Europe
Spain
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Cook the potatoes in salted boiling water for 15–20 minutes, or until tender. Drain, cool, then peel. Slice the potatoes into a bowl and toss with 30 ml/2 tbsp of the oil for the

Ingredients

Method

Photos