Equipment
Ingredients
Mussels
- 1000 g fresh mussels, scrubbed and debearded
- 120 ml dry white wine
- 15 g garlic, smashed
Potatoes
- 500 g new potatoes, halved
- 10 g kosher salt
Vinaigrette and Herbs
- 60 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 10 g dijon mustard
- 30 g shallot, finely minced
- 2 g red chili flakes
- 15 g fresh parsley, chopped
- 10 g fresh chives, finely chopped
- 3 g salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 479 kcal
- Protein
- 33 g
- Carbohydrates
- 34 g
- Fat
- 21 g
- Fiber
- 3 g
- Sugar
- 3 g
- Sodium
- 2032 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 70 mg
- Potassium
- 1487 mg
- Calcium
- 103 mg
- Iron
- 11.5 mg
- Magnesium
- 124 mg
- Phosphorus
- 594 mg
- Zinc
- 4.6 mg
- Vitamin A
- 163 mcg
- Vitamin C
- 42 mg
- Vitamin E
- 3.8 mg
- Vitamin K
- 76 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 30.0 mcg
- Thiamin
- 0.53 mg
- Riboflavin
- 0.59 mg
- Niacin
- 5.6 mg
- Folate
- 138 mcg
- Water
- 349 g
- Alcohol
- 3 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the halved new potatoes in a medium saucepan, cover with cold water, and add the kosher salt. Bring to a boil at 100°C/212°F and simmer for 12 to 15 minutes until tender. Drain and set aside to cool slightly.
In a large pot, combine the scrubbed mussels, smashed garlic, and dry white wine. Cover with a tight-fitting lid and steam over medium-high heat for 3 to 4 minutes.
Using a slotted spoon, transfer the opened mussels to a bowl, discarding the steaming liquid and any shells that remained closed. Once cool enough to handle, remove the meat from the shells and discard the empty shells.
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced shallot, red chili flakes, salt, and black pepper until perfectly smooth and emulsified.
Add the warm potatoes and the shucked mussel meat to the mixing bowl with the vinaigrette. Toss gently to combine. Let the mixture rest for 15 minutes so the warm ingredients can absorb the flavors of the dressing.
Just before serving, sprinkle the chopped fresh parsley and chives over the salad. Fold gently to incorporate the herbs evenly throughout the dish.
Chef's Notes
- Tossing the potatoes with the vinaigrette while they are still warm is crucial; heat expands the starches, allowing them to drink in the dressing for a much deeper flavor.
- If you want to amplify the seafood profile, strain one tablespoon of the mussel steaming liquid through a fine mesh sieve and whisk it directly into the vinaigrette.
- Always tap open mussels before cooking; if they do not close, discard them immediately to ensure food safety.
- New potatoes or fingerlings are essential for this recipe because their low starch and high moisture content help them hold their shape during boiling and tossing.
Storage
Refrigerator: 2 days — Keep in an airtight container; seafood is highly perishable and best consumed fresh.
Troubleshooting
Mussels are tough and rubbery
Cause: The mussels were left to steam for too long after opening
Fix: Cannot be fixed
Prevention: Check the pot at the 3-minute mark and remove immediately once the shells open
Potatoes are crumbling into the salad
Cause: Potatoes were overboiled or tossed too vigorously while hot
Fix: Serve as a slightly mashed potato salad, adding a little extra olive oil for moisture
Prevention: Boil just until tender and toss gently
Cultural Context
Seafood and potato salads are a deeply rooted tradition along the Mediterranean coast, particularly in coastal France and Spain. Historically, they provided a practical way for fishing families to combine the daily catch with hardy, inexpensive root vegetables, brightened by local olive oil and citrus to cut through the richness.
