potato salad and mussels

Now me and the salads we love: This year I decided to play around and come up with many cheerful salads, rich in taste and is perfect as an appetizer, either as a sole plate. I'm used, since it is still quite warm, Today I present a potato salad and mussels, enriched with red pepper and red onion raw (remember that the onion IGP is eaten raw, it is crisp, light and easy to digest and cook is really a shame). I'm used’ 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) and, if you purchase 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, Chickpeas, shrimp and mussels, the bucatini cacio e pepe with mussels or the spaghetti with mussels Sicilian and l’peppered mussels to Messina.


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  • 2 large yellow potatoes
  • 600 grams of mussels
  • half a red pepper
  • 1 onion or green onion
  • mixed salad, just enough
  • salt and pepper, just enough
  • extra virgin olive oil, just enough
  • juice and zest of an organic lemon
  • a clove of garlic
  • a few strands of parsley


potato salad and mussels

To prepare the potato salad and mussels must first boil the potatoes and clean and mussels open (except that you have not purchased already cleaned).

Carefully wash the potatoes under running water and boil 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 hold the onion for a few minutes to soak in vinegar wine, in order to dampen the taste.

Wash and dry the salad greens.

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, allow the oil to absorb 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, filter the cooking liquid through a strainer to mesh netting 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 the focus mussels water by (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: dress the green and distribute salad on plates. Arrange on the salad potato chunks, the bits of onion and pepper and mussels. Season with the emulsion of olive oil and lemon and serve immediately. Bon appétit!

THE PAIRING: “expensive”, PGI Terre Siciliane, produced by Cantine Giulino. A white obtained from the processing of grapes “Albanello”, Syracuse historic area vine. 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.

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elisabetta corbetta 11 September 2018 at 08:43

I love it. My colleague often prepares the, is a delight
A big kiss

Ada Parisi 11 September 2018 at 14:46

Thank you, Kisses


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