Name: Warm Salad of Greenshell Mussels, Hijiki, Potatoes, Watercress and Broad Beans
Ingredients: 2 tablespoons dried hijiki seaweed, soaked in ½ cup of water for 10 minutes; 125 ml dry white wine or vegetable stock; 2 garlic cloves, thinly sliced; 2 tablespoons extra-virgin olive oil; 2 medium red onions, thinly sliced; 800 g broad beans in the pod, podded (to give you at least 300 g podded beans); 1.5 kg greenshell (green-lipped) mussels in the full shell (or 1 kg frozen in the half-shell, defrosted); 2 good pinches of saffron, soaked in 1 teaspoon warm water; 3 tablespoons extra-virgin olive oil; 1 teaspoon cumin seeds; 3 spring onions, sliced into 1 cm lengths; 1 large juicy lemon, cut into wedges; 2 handfuls of watercress, roughly cut into 3 cm lengths; 600 g small potatoes; salt and freshly ground black pepper

Preparation info

Difficulty
Medium

Appears in

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.