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45 minutes
Prep: 15 minutes
Cook: 30 minutes
116 calories per serving view nutrition facts
6 servings
suggest servings
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| 500 | grams | potatoes | pink eye, peeled and diced |
| 1 | head | fennel bulb | trimmed and thinly sliced |
| 1 1/4 | kg | mussels | in shell |
| 4 | tablespoons | black olives | small |
| 2 | each | tomatoes | peeled, deseeded and diced |
| 8 | each | basil | leaves, torn |
| 200 | ml | olive oil, extra-virgin | |
| 40 | ml | white wine vinegar | |
| 1 | x | black pepper | and salt |
| 1 | clove | garlic | crushed |
| 2 | teaspoons | saffron | stamens |
Steam potatoes until tender.
Clean mussels and open by placing in a large pan with a tight fitting lid and heating.
Remove mussel meat from shells.
Make vinaigrette by infusing saffron from stamens in 1/2 tablespoon hot water.
Rub a bowl with the crushed garlic and add oil, vinegar, salt and pepper to taste and saffron infusion.
Mix well. While potatoes are still hot, dress liberally with the vinaigrette.
Assemble the rest of the ingredients and toss all together.
| % Daily Value* | |
| Total Fat 2.0g | 2% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 118mg | 5% |
| Total Carbohydrate 20.0g | 7% |
| Dietary Fiber 2.0g | 9% |
| Sugars 2.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 8% | Vitamin C | 23% | |
| Calcium | 2% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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