Mussel Potato and Tomato Salad
Dive into the bright and briny flavors of this Mussel Potato and Tomato Salad, a Mediterranean-inspired dish that balances fresh seafood, tender potatoes, and juicy cherry tomatoes in every bite. Steamed mussels, infused with the aroma of garlic and white wine, are paired with soft, boiled baby potatoes and sweet, tangy tomatoes, making for a satisfying yet light dish. A zesty parsley and lemon vinaigrette ties everything together, enhancing the natural flavors of the ingredients. Perfect as a side dish or a light main course, this salad is easy to prepare, ready in just under 45 minutes, and ideal for serving slightly warm or at room temperature. Whether you're planning a casual dinner or an elegant gathering, this recipe captures the essence of wholesome, coastal-inspired cuisine.
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Recipe Information
Ingredients
- 1 kg Fresh mussels
- 500 g Small potatoes (baby or fingerling)
- 250 g Cherry tomatoes
- 1 Red onion
- 3 tbsp Extra virgin olive oil
- 100 ml White wine
- 3 Garlic cloves
- 1 tsp Salt
- 2 tbsp Fresh parsley
- 2 tbsp Lemon juice
- 0.5 tsp Black pepper
Instructions
Rinse and scrub the fresh mussels under cold water, discarding any open or damaged mussels. Remove the beards by pulling them out firmly.
Peel and slice the garlic cloves thinly. Dice the red onion finely.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add half of the diced onion and the sliced garlic, cooking until fragrant (about 2 minutes).
Increase the heat to high, pour in the white wine, and bring to a boil. Add the mussels to the pot, cover with a lid, and steam for 5-7 minutes until the mussels open. Discard any that remain closed.
Remove the mussels from the pot and set them aside to cool. Once cooled, remove the mussel meat from the shells and reserve. Strain the mussel cooking liquid and set it aside for future use or discard.
Wash the potatoes and place them in a pot of salted water. Boil for 12-15 minutes or until tender when pierced with a fork. Drain and allow them to cool slightly, then cut into halves or quarters depending on size.
Halve the cherry tomatoes and combine them with the cooled potato pieces in a large mixing bowl.
In a small bowl, whisk together the remaining olive oil, lemon juice, salt, black pepper, and chopped parsley to make the vinaigrette.
Gently toss the potatoes, cherry tomatoes, remaining diced onions, and mussel meat with the vinaigrette until evenly coated. Adjust seasoning with additional salt or pepper as needed.
Transfer the salad to a serving platter or individual plates. Garnish with additional parsley if desired. Serve slightly warm or at room temperature.
Nutrition Facts
Calories |
2682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 5787 mg | 252% | |
| Total Carbohydrate | 195.6 g | 71% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 19.2 g | ||
| Protein | 252.8 g | 506% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 827 mg | 64% | |
| Iron | 46.3 mg | 257% | |
| Potassium | 6931 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
