Bistro Moncur Potato and Mussel Salad

Yields:	6 servings
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	Preparation	15 minutes
	Cooking	30 minutes
	Ready In	45 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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