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

With Saffron Cumin Dressing

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Preparation info

    • Difficulty

      Medium

Appears in

Salads: The new main course

Salads

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.