Mussel Salad Provencal
Updated October 9, 2023
- Total Time
- 50 minutes
- Prep Time
- 30 minutes
- Cook Time
- 20 minutes
- Rating
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Ingredients
½ pound small new potatoes, peeled
4 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
½ cup extra-virgin olive oil
2 cloves garlic, minced
2 cups steamed, chilled, shucked mussels
1 pint cherry tomatoes, quartered
12 tiny Nicoise olives
1 tablespoon minced fresh parsley
1 teaspoon freshly grated orange rind
Salt and freshly ground black pepper
Nutritional analysis per serving (6 servings)
12 grams carbs; 15 milligrams cholesterol; 257 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 2 grams fiber; 433 milligrams sodium; 8 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil the potatoes until just cooked through. Allow to cool briefly, then slice. Place in a bowl.
- Step 2
Mix vinegar with mustard and anchovy paste. Beat in the olive oil and stir in the garlic. Pour this dressing over the potatoes and gently toss. Add the mussels, tomatoes, olives, parsley and orange rind.
- Step 3
Season to taste with salt and pepper and serve.
Private Notes