Mussel Salad

Name: Mussel Salad
Ingredients: 2 cups cooked and quartered red bliss potatoes; 1 head roasted garlic; 1/2 cup sliced scallions green part only; 1/2 cup shredded carrots; 1/2 cup peeled and shredded green papaya; Aioli, recipe follows; Salt and freshly ground black pepper, to taste; 12 mussels, steamed and removed from the shell; 2 egg yolks*; 1 tablespoon sambal; 1 tablespoon chopped garlic; 4 tablespoons freshly squeezed lime juice; 3/4 cup canola oil

13 ingredients

10 steps

Ingredients

2 cups cooked and quartered red bliss potatoes
1 head roasted garlic
1/2 cup sliced scallions green part only
1/2 cup shredded carrots
1/2 cup peeled and shredded green papaya
Aioli, recipe follows
Salt and freshly ground black pepper, to taste
12 mussels, steamed and removed from the shell
2 egg yolks*
1 tablespoon sambal
1 tablespoon chopped garlic
4 tablespoons freshly squeezed lime juice
3/4 cup canola oil

Directions

1

In a large bowl mix together the potatoes, garlic, scallions, carrots, and green papaya.
2

Add 4 tablespoons aioli and toss gently.
3

Adjust seasonings with salt and pepper.
4

Divide onto 2 salad plates and arrange 6 mussels on each plate
5

In a blender puree yolks with sambal, garlic, and lime juice.
6

With the blender running, add canola oil in a stream and emulsify mixture.
7

*RAW EGG WARNING
8

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
9

To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
10

Wine suggestion: Alsace Gewurztraminer Heissenberg