Warm Salad of Greenshell Mussels, Hijiki, Potatoes, Watercress and Broad Beans

With Saffron Cumin Dressing


Preparation info

    • Difficulty


Appears in

Salads: The new main course


By Peter Gordon

Published 2005

  • About

Greenshell, or green-lipped, mussels come from New Zealand and they are larger and more meaty than the smaller European black mussels. If you can’t find them fresh, frozen ones in the half-shell work very well – although, as they are already cooked, they’ll just need brief reheating. Failing that, use the European mussels. Use any small potato you like, although personal favourites for this salad are Anya, Pink Fir and Baby Pearl.