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Low Fat Mussel Potato Salad Recipe
Ingredients
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
Method
In a large pot, combine wine, parsley and tarragon sprigs and garlic.
Bring to a boil over high heat.
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.
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.
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.
Calories per serving; 20 grams protein; 6 grams fat 0 gram saturated fat; 42 grams carbohydrate; 485 mg sodium; 63 mg cholesterol; 2 grams fiber
