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Mussel, fried potato, paprika and mint salad

Mussel, fried potato, paprika and mint salad

This recipe takes a little bit of extra time but is well worth the effort for a mid-week treat or impromptu dinner party.

Serves 4

Cooking Time Prep time 20 mins, cook 30 mins



900 gm   (about 3) Kennebec or Sebago potatoes
1 tbsp   olive oil
1½   Spanish onions, thinly sliced
1 kg   black mussels, scrubbed, beards removed
60 ml   dry white wine
For deep-frying:   vegetable oil
4   garlic cloves, thinly sliced lengthways
½ tsp   smoked sweet paprika
2 cups   (loosely packed) mint leaves, coarsely chopped
1 tbsp   extra-virgin olive oil
1 tbsp   lemon juice
To serve:   mayonnaise


1 Halve potatoes lengthways and thinly slice widthways. Place in a bowl, cover with cold water and set aside.
2 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).
3 Heat vegetable oil in a large deep saucepan or deep-fryer to 150C. Add garlic, cook until golden (3-4 minutes), then transfer to an absorbent paper-lined plate using a slotted spoon.
4 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 180C, 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.


RECIPE Rodney Dunn PHOTOGRAPHY Chris Chen STYLING Adelaide Lucas and Mia Asker

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