Potato Salad with Mussels

Ingredients:

• 1 pound small-sized red or white potatoes, cubed
• 1/2 teaspoon salt
• 1 pound fresh mussels
• 1/4 cup chopped fresh parsley
• 1 teaspoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1/4 teaspoon freshly ground black pepper

Directions:

1. Place potatoes in a medium-sized saucepan with enough water to cover them and add salt. Bring the water to a boil, then reduce the heat, cover and cook for 12-15 minutes, or until the potatoes are tender. Drain and let cool completely.
2. Meanwhile, clean the mussels and discard any that are cracked or do not close when tapped. Place them in a large saucepan with a little water and cook over medium heat for 5-7 minutes, or until the mussels open. Discard any that do not open and remove the flesh from the shells.
3. In a large bowl, whisk together parsley, Dijon mustard, red wine vinegar, olive oil, and black pepper. Add the cooked potatoes to the bowl and mix until they are coated in the dressing.
4. Add the cooked mussels to the bowl and gently mix them into the potato salad, taking care not to break them up too much.
5. Refrigerate for at least an hour before serving.

Serving suggestions:

Serve the potato salad with mussels as a main course for lunch or dinner, alongside a green salad and some crusty bread. It also makes a great side dish for summertime barbecues and picnics. Enjoy!