Name: Grilled Mussel and Potato Salad
Cook time: 1 hour
Total time: 1 1/4 hours
Yield: Makes 4 to 6 first-course or side-dish servings
Ingredients: 1 pound small (1 1/2-inch) red boiling potatoes; 6 tablespoons extra-virgin olive oil; 1/4 cup fresh lemon juice; 2 pounds mussels (preferably cultivated), cleaned but not steamed; 1 fennel bulb (sometimes called anise; 1 pound), stalks discarded and bulb halved and very thinly sliced; 1/2 cup finely chopped fresh flat-leaf parsley; 1/3 cup brine-cured black olives, pitted and chopped; 1 tablespoon drained bottled capers; a disposable aluminum baking pan (at least 1 inch deep)

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Grilled Mussel and Potato SaladRita Maas

Recipe notes

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