Try this Bistro Moncur Potato and Mussel Salad recipe, or contribute your own.
Suggest a better descriptionSteam 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. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 5/25/93. Courtesy Mark Herron.
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Serving Size: 1 Serving (330g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 293 | ||
Calories from Fat: 293 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.8g | 44 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 23.9g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 124.6mg | 4 % | |
Potassium 7.2mg | 0 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.6g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 293
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