Mussel Salad Provencal

Ingredients

• ½ pound small new potatoes, peeled
• 4 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon anchovy paste
• ½ cup extra-virgin olive oil
• 2 cloves garlic, minced
• 2 cups steamed, chilled, shucked mussels
• 1 pint cherry tomatoes, quartered
• 12 tiny Nicoise olives
• 1 tablespoon minced fresh parsley
• 1 teaspoon freshly grated orange rind
• Salt and freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    252 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 7 grams protein; 14 milligrams cholesterol; 219 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Boil the potatoes until just cooked through. Allow to cool briefly, then slice. Place in a bowl.
2. Mix vinegar with mustard and anchovy paste. Beat in the olive oil and stir in the garlic. Pour this dressing over the potatoes and gently toss. Add the mussels, tomatoes, olives, parsley and orange rind.
3. Season to taste with salt and pepper and serve.