Mussel, Fried Potato, Paprika and Mint Salad
Number of Servings: 4
2 lb (1 kg) fresh PEI Mussels
4 cups (roughly 3) kennebec or sebago potatoes
1 Tbsp (15 mL) olive oil
1 1⁄2 spanish onions, thinly sliced
1/4 cup (60 mL) dry white wine
4 clove garlic, thinly sliced lengthways
1⁄2 tsp (2.5 mL) smoked sweet paprika
1 Tbsp (15 mL) extra-virgin olive oil
1 Tbsp (15 mL) lemon juice
2 cups (500 mL) of loosely packed mint leaves, coarsely chopped
- Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- Halve potatoes lengthways and thinly slice widthways. Place in a bowl, cover with cold water and set aside.
- Heat olive oil in a large saucepan over medium heat, add two-thirds of the onion and sauté until soft (4-5 minutes). Add mussels and wine and bring to the boil. Cover and cook until mussels open (3-4 minutes) then drain and, when cool enough to handle, remove mussels from shells and place in a large bowl (discard liquid and shells).
- Heat vegetable oil in a large deep saucepan or deep-fryer to 150 °C. Add garlic, cook until golden (3-4 minutes), then transfer to an absorbent paper-lined plate using a slotted spoon.
- Drain potatoes and pat dry with a clean tea towel. Blanch in oil for 10 minutes, then transfer to an absorbent paper-lined plate. Increase heat to 180 °C, then deep-fry in batches until golden brown and crisp (2-3 minutes).
- Transfer to a large bowl and season with sea salt and paprika. Add mussels, remaining onion and mint, drizzle with extra-virgin olive oil and lemon juice, and toss to combine. Divide among plates, scatter garlic over and serve immediately with mayonnaise passed separately.