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Bistro Moncur Potato and Mussel Salad

Yields:6 servings
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Recipe Cooking TimePreparation15 minutes
Cooking30 minutes
Ready In45 minutes
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Ingredients

500 grams potatoes pink eye, peeled and diced
1 head fennel bulb trimmed and thinly sliced
1 1/4 kg mussels in shell
4 tablespoons black olives small
2 each tomatoes peeled, deseeded and diced
8 each basil leaves, torn
200 ml olive oil, extra-virgin
40 ml white wine vinegar
1 x black pepper and salt
1 clove garlic crushed
2 teaspoons saffron stamens

Directions

Steam potatoes until tender.

Clean mussels and open by placing in a large pan with a tight fitting lid and heating.

Remove mussel meat from shells.

Make vinaigrette by infusing saffron from stamens in 1/2 tablespoon hot water.

Rub a bowl with the crushed garlic and add oil, vinegar, salt and pepper to taste and saffron infusion.

Mix well. While potatoes are still hot, dress liberally with the vinaigrette.

Assemble the rest of the ingredients and toss all together.

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Steamed Chocolate Pudding with Cream Sauce

This is the most awesome dessert! My family has served this at every holiday for several generations. Its a tradition that I shared with my husbands family, and they love it too! I can't wait for Thanksgiving!

 
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