1 russet potato, about 10 oz
1 1/2 lb mussels in the shell, well scrubbed and beards removed
1 cup water
1 red bell pepper, roasted, peeled and seeded
1 large tart, green apple such as Granny Smith, peeled, cored and cut into 1/2-inch cubes
2 tablespoons minced shallots
1 tablespoon minced fresh basil
3 tablespoons chopped fresh parsley
3 tablespoons mayonnaise
1/2 teaspoon curry powder
salt and freshly ground pepper
4 dashes of cayenne pepper
4 small fresh basil sprigs
Peel the potato and cut into 1/2-inch cubes. Fill a small saucepan two-thirds full with water and bring to a boil. Add the potato and boil until tender when pierced with a fork, about 8 minutes. Drain and set aside.
Discard any mussels that do not close to the touch. In a large saucepan, bring the 1 cup water to a boil. Add the mussels, cover and steam over high heat, stirring once or twice, until the shells open, 2-3 minutes. Drain the mussels and discard any that have not opened. Remove all but 4 mussels from their shells. Place the shelled mussels in a large bowl; set aside the mussels in their shells to use as garnish.
Cut the roasted bell pepper into 1/2-inch squares. Add to the mussels in the bowl, along with the potato, apple, shallots, basil, parsley, mayonnaise, curry powder and salt and pepper to taste. Mix together gently but thoroughly.
Divide the salad among individual plates and sprinkle each salad with a dash of cayenne. Top each salad with a mussel in the shell and garnish with a basil sprig. Serve immediately.
Active Time: 15 Minutes
Total Time: 20 Minutes
Yield: 4 Servings