Sundries and simple to prepare, the potato salad and mussels will captivate at first bite. Now me and the salads we love: This year I decided to play around and come up with many OF SALAD RECIPES allegre, rich in taste and is perfect as an appetizer, either as a sole plate. Also because when you think the salad you think of a sad plate diet, but instead the salads can be made with farro, barley, rice, pasta, Meat, fish, eggs, vegetables and fruits. They are versatile, fresh and delicious. And even gourmet. Today I present to you a salad of potatoes and mussels, enriched with red pepper and red onion raw. Remember, I recommend, the onion IGP is eaten raw, it is crisp, light and easy to digest and cook is really a shame.
Is’ a salad that is prepared in a short time, you can keep it in the fridge and I am sure you will enjoy it. Remember to buy potatoes to boil, Yellow paste, firm and full-bodied (I use red potatoes) . If you buy fresh mussels to prepare the potato salad and mussels (if you are lucky and manage to buy them already cleaned will save most of the work), acquistatene more prepared and some other recipe with this humble mollusk but great tasting.
I leave you some examples: If mussels are your thing, you should definitely try the’BLACK RICE SALAD, THIS, SHRIMP AND CLAMS, the BUCATINI CHEESE AND PEPPER WITH MUSSELS or the SPAGHETTI WITH CLAMS SICILY and l'Peppered mussels TO MESSINESE.
2 large yellow potatoes
600 grams of mussels
half a red pepper
1 onion or green onion
mixed salad, to taste
salt and pepper, to taste
extra virgin olive oil, to taste
juice and zest of an organic lemon
a clove of garlic
a few strands of parsley
To prepare the potato and mussel salad you must first boil the potatoes and clean and open the mussels (except that you have not purchased already cleaned).
Wash the potatoes carefully under running water and boil them in salted water until cooked. Peel the potatoes while still warm and cool, then cut the potatoes into pieces at regular.
Wash the peppers, remove seeds and stringy and white part and cut into small cubes (brunoise).
Peel the onion, wash and slice thinly. If you want, you can keep the onion for a few minutes to soak in wine vinegar, in order to dampen the taste.
Wash and dry the green salad.
Clean the mussels pulling away the fine and wiping with a knife or a retina kitchen up to eliminate any impurities. Wash the mussels under running water. Put in a pan a little extra virgin olive oil, the garlic and some parsley wire, warm up for a minute, so that the oil absorbs the scents of garlic and parsley, and toss the mussels. Turn up the heat, cover and wait until the mussels open, mixing them from time to time. As soon as you see that the mussels open, turn off the heat, strain the cooking water with a thick mesh strainer and set aside. Remove the mussels from the shells. If you decide to use the mussels at a later time and not immediately, place in a bowl, cover with mussel water set aside (so they do not dry out) and cover the bowl with plastic wrap for contact.
Prepare an emulsion with olive oil, Salt, pepper and lemon juice: put everything in a bowl and beat with a fork until you get a kind of cream.
Composition of the dish: season the green salad and distribute it in the dishes. Arrange the potato chunks on the salad, the bits of onion and pepper and mussels. Season everything with the emulsion of extra virgin olive oil and lemon and serve immediately. Bon appétit!
MATCHING: "expensive", PGI Terre Siciliane, produced by Cantine Giulino. A white obtained from the processing of grapes "Albanello", historic vine of the Syracuse area. It smells of exotic fruits and citrus, The taste is slightly bitter with delicate hints of spice.
You can decide whether to serve the potato salad and cold or warm mussels. I like to serve the potatoes at room temperature and have the mussels in the newly opened flat, so hot. But if you want to serve this salad as a starter, You can prepare everything in advance, refrigerate and serve cold quietly. It will be very good.