Low Fat Mussel & Potato Salad Recipe

Low fat dishes can be difficult to find but recipes like Mussel & Potato Salad are ideal for midweek healthy eating. If you like Low Fat food then we have more recipes including ingredients potato salad / salad.

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Mussel & Potato Salad Ingredients

Low Fat Mussel & Potato Salad

  • 2 cups dry white wine
  • 4 sprigs fresh parsley, plus
  • 4 tablespoons chopped leaves
  • 1 sprig fresh tarragon, plus
  • 1 teaspoon chopped leaves
  • 6 cloves garlic, crushed
  • 4 pounds large mussels, debearded
  • — and well washed
  • 1 1/2 pounds small waxy potatoes, peeled
  • –cut into 3/4-inch pieces
  • 1 large shallot, minced
  • 3 tablespoons grainy mustard
  • 2 tablespoons fresh lemon juice
  • — plus more to taste
  • 1 tablespoon extra-virgin olive oil
  • salt & freshly ground black pepper, to taste
  • 1.In a large pot, combine wine, parsley and tarragon sprigs and garlic.
  • Bring to a boil over high heat.
  • 2.Add mussels, cover and steam for 2 minutes, shaking the pot occasionally.
  • Begin checking mussels; as they open, transfer them to a large bowl.
  • Total steaming time will be about 5 minutes.
  • Discard any unopened mussels.
  • Reserve broth in pot.
  • When cool enough to handle, pick mussels from their shells.
  • Refrigerate, discarding shells.
  • 3.Add potatoes to mussel broth; bring to a simmer.
  • Cook, partly covered, until just tender, 10 to 15 minutes.
  • Remove potatoes with a slotted spoon, place in a colander and rinse under cold water.
  • Strain broth through a fine sieve lined with cheesecloth; measure out 2 tablespoons.
  • (Freeze any remaining broth for another use.)
  • 4.In a mixing bowl, whisk 2 tablespoons broth, shallot, mustard, 2 tablespoons lemon juice, oil, 2 tablespoons chopped parsley and chopped tarragon.
  • Season with salt and pepper.
  • Add mussels and potatoes; toss to coat.
  • Adjust seasoning with salt, pepper and more lemon juice, if desired.
  • (The salad will keep, covered, in the refrigerator for up to 6 hours.)
  • Just before serving, garnish with remaining 2 tablespoons chopped parsley.
  • Makes about 6 cups, for 4 servings.
  • 310 calories per serving; 20 grams protein; 6 grams fat (0.
  • 5 gram saturated fat); 42 grams carbohydrate; 485 mg sodium; 63 mg cholesterol; 2 grams fiber.
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