Grilled Mussel and Potato Salad

Grilled Mussel and Potato Salad
Photo by Rita Maas


  • 2 pounds mussels (preferably cultivated)
  • 6 tablespoons extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • 1 fennel bulb (sometimes called anise; 1 lb)
  • ½ cup fresh flat-leaf parsley
  • 1/3 cup brine-cured black olives
  • 1 disposable aluminum baking pan (at least 1 inch deep)
  • + 2 more ingredients
    • 1 tablespoon bottled capers
    • 1 pound small (1 1/2-inch) red boiling potatoes

Cover potatoes with salted water by 1 inch in a large saucepan, then simmer, uncovered, until just tender, about 15 minutes. Drain in a colander and rinse under cold water until cool. Prepare grill for cooking. Cut cooled potatoes crosswise into thirds and arrange in 1 layer on a tray. Brush both...

View full recipe at Epicurious


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