RED POTATO AND TOMATO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
- In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.
WARM MUSSELS AND POTATO SALAD
Steps:
- Scrub potatoes, but do not peel them. Slice thin and spray on one side with pan spray.
- Prepare stove-top grill. Arrange potatoes on grill before heating it, and spray second side of potatoes. Grill the potatoes over medium-high heat until they begin to brown on one side; turn and brown on second side, cooking until they are soft.
- Wash mussels thoroughly and remove beards. Discard any with open shells. Place in pot with the wine; cover, and bring to a boil. Reduce heat, and simmer until shells open, 3 to 8 minutes, depending on the size of the mussels.
- Mince onion; wash, dry and chop marjoram; then, combine in serving bowl with oil and vinegar.
- When mussels are done, remove from pan and remove mussels from shells; add to serving bowl with 1 tablespoon of mussel broth.
- Wash, trim and chop tomato into small cubes; then, stir into bowl.
- When potatoes are cooked, add to bowl and mix well. Season with salt. Serve with bread.
Nutrition Facts : @context http, Calories 569, UnsaturatedFat 12 grams, Carbohydrate 70 grams, Fat 16 grams, Fiber 9 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 834 milligrams, Sugar 7 grams, TransFat 0 grams
MUSSELS WITH POTATO AND GARLIC
Mussels are so tasty that they require very little embellishment. Here they are partnered with garlic potatoes and herbs to give a gutsy low-fat treat. It is important not to boil the mussels too much or they will become tough. Add a splash of cream at the last moment for extra luxury. From "Gourmet Ireland" by Paul and Jeanne Rankin.
Provided by Chef Kate
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash the mussels in plenty of cold water, pulling away the hairy beards as you go. Discard any that are not closed or do not close when tapped sharply with a knife. Bring the water and white wine to a boil in a large pan.
- Add the herb sprigs and garlic and simmer for 1 minute.
- Add the mussels, bring to a vigorous boil and cook for 4 to 5 minutes, or until they have all opened.
- Discard any mussels that have not opened. Immediately drain into a colander, catching all the juices in a bowl underneath.
- Strain the juices through a fine sieve into a clean pan and add the leeks and potatoes. Cook over medium heat for about 7 minutes, or until the potatoes are tender.
- While the potatoes are cooking, pull the mussels from their shells. Save a few of the shells for garnish.
- To serve, add the mussels and chopped parsley to the potato broth and warm thoroughly. Check and adjust the seasoning to taste. Serve in warmed bowls garnished with a few nice shells.
Nutrition Facts : Calories 451.9, Fat 9.1, SaturatedFat 1.7, Cholesterol 111.4, Sodium 1152.6, Carbohydrate 37.2, Fiber 2.8, Sugar 2, Protein 50
PEGGY KNICKERBOCKER'S MUSSEL AND POTATO SALAD
Provided by Suzanne Hamlin
Categories salads and dressings, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a large pot, and add enough lightly salted water to cover them by 2 inches. Bring to a boil, and boil gently, uncovered, until tender, about 15 minutes. Drain, and cut in halves or quarters. Keep warm in a large bowl.
- In a large heavy skillet over medium heat, warm 1 tablespoon of oil. Add garlic, and saute for 2 minutes. Add wine, and bring to a rolling boil. Add mussels and herbes de Provence. Turn the heat down slightly, cover and cook just until mussels open, 3 to 5 minutes. Using a slotted spoon, transfer the mussels to a bowl. Discard any that did not open.
- Line a fine-mesh sieve with cheesecloth, and strain juices into a small bowl. Return juices to the pan, and place over medium-low heat. Simmer until juices are reduced by half. Remove from heat, and whisk in the remaining 3 tablespoons oil.
- Reserve 6 mussels in the shell, and shell the rest. Toss the shelled mussels with the potatoes and reduced pan juices. Sprinkle with the parsley or chervil, chives and pepper flakes. Season with salt and pepper. Arrange the reserved mussels on top. Serve warm.
Nutrition Facts : @context http, Calories 578, UnsaturatedFat 9 grams, Carbohydrate 83 grams, Fat 13 grams, Fiber 10 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 1469 milligrams, Sugar 4 grams
MUSSEL AND POTATO SALAD
Steps:
- Combine the mussels, potatoes, and wine or water in a broad, steep-sided skillet or casserole. Cover and turn the heat to high. When steam arises from the top, shake the pan once or twice and turn the heat to medium. Continue to cook until all the mussels open, checking after 5 minutes or so and then every couple of minutes. When the mussels are done, use tongs or a slotted spoon to transfer them to a plate; leave the potatoes in the skillet and re-cover.
- Cook until the potatoes are almost tender, then remove the cover and turn the heat to high, cooking until most of the liquid evaporates and the potatoes are done. By this time, the mussels will be cool enough to remove from their shells; do so, putting them in a large bowl.
- When the potatoes are done, add them to the bowl with the mussels and the shallot, oil, vinegar, salt, and pepper. Taste and adjust the seasoning as necessary. Serve immediately, an hour or two later, or cold, stirring in the herb(s) at the last moment.
MUSSEL AND TOMATO SOUP
Provided by Jacques Pepin
Categories pastas, soups and stews, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine the stock, 2 cups water and the tomatoes with their juice in a saucepan. Bring the mixture to a boil, and add the pasta. Cook until the pasta is tender; then add the scallions.
- Boil for 1 minute. Add salt if desired before serving.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 3 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 0 grams, Sodium 429 milligrams, Sugar 2 grams
More about "mussel potato and tomato salad recipes"
MUSSEL CHOWDER RECIPE WITH TOMATOES | OLIVEMAGAZINE
From olivemagazine.com
Servings 4Total Time 45 minsCategory DinnerCalories 195 per serving
10 BEST MUSSEL SALAD RECIPES | YUMMLY
From yummly.com
STEAMED MUSSELS WITH SMALL POTATOES AND LINGUIçA
From bonappetit.com
MUSSEL STEW WITH POTATOES AND SAUSAGE RECIPE - LOS …
From latimes.com
MUSSEL, CHERRY TOMATO, PEA AND POTATO SALAD RECIPE - THE …
From smh.com.au
SPRINGTIME MUSSELS WITH GARLIC, PARSLEY AND DICED …
From latimes.com
MUSSEL AND POTATO SALAD RECIPE - CLAUDINE PéPIN, JACQUES …
From foodandwine.com
- In a large bowl, cover the mussels with cold water. If they are sandy, rub them against one another. Transfer the mussels to another bowl of cold water. Repeat the process, rinsing out the bowl each time, until there is no sand left.
- Transfer the mussels to a large nonreactive pot and add the wine and 1/2 cup of water. Cover and bring to a boil. Cook the mussels, tossing occasionally, for about 7 minutes. As the mussels open, transfer them to a bowl; discard any that do not open. Slowly pour the mussel cooking liquid into a bowl, leaving any grit behind. Reserve the liquid in the refrigerator for another use. Let the mussels cool, then remove them from their shells, discarding any remaining beards, and transfer to another bowl.
- Meanwhile, in a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce the heat to low and boil gently until tender, about 20 minutes. Drain the potatoes and let cool slightly. Slice the lukewarm potatoes crosswise 1/4 inch thick. Add the potatoes and scallions to the mussels in the bowl.
- In a small bowl, combine the garlic, vinegar, mustard, oil, salt and pepper. Add the dressing to the mussels and toss gently. Arrange the salad greens on 4 plates and spoon the salad on top. Serve warm or at room temperature.
RECIPE: MARINATED MUSSELS AND TOMATO SALAD - EATER
From eater.com
Author Devonn Francis
MUSSEL AND POTATO SALAD | CIAO ITALIA
From ciaoitalia.com
MUSSEL AND POTATO RECIPES - SUPERCOOK
From supercook.com
POTATO SALAD AND MUSSELS - SICILIANS CREATIVE IN THE KITCHEN
From sicilianicreativiincucina.it
OLD-FASHIONED MASHED POTATO SALAD - PALATABLE PASTIME
From palatablepastime.com
10 GLUTEN-FREE DINNER RECIPES, INCLUDING PIZZA, CURRY AND NOODLES
From washingtonpost.com
ROASTED MUSSEL AND TOMATO RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
KALE AND LENTIL SALAD WITH POTATOES RECIPE - FORKS OVER KNIVES
From forksoverknives.com
REVIEW: WHICH POPULAR CHEF HAS THE BEST POTATO-SALAD …
From insider.com
MUSSELS IN TOMATO SAUCE | MUTTI RECIPE
From mutti-parma.com
TURMERIC POTATO SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
TOMATO POTATO SALAD RECIPE – SIMPLE POTATO SALAD RECIPE — …
From eatwell101.com
POTATO SALAD RECIPES FROM INA GARTEN, MARTHA STEWART
POTATO SALAD WITH OREGANO, MESSINA STYLE | CIAO ITALIA
From ciaoitalia.com
MUSSEL AND FINGERLING POTATO SALAD RECIPE - SYLVIE CHANTECAILLE
From foodandwine.com
You'll also love