Low Fat Mussel & Potato Salad Recipe

Ingredients

2 cups dry white wine

4 sprigs fresh parsley, plus

4 tablespoons chopped leaves

1 sprig fresh tarragon, plus

1 teaspoon chopped leaves

6 cloves garlic, crushed

4 pounds large mussels, debearded

-- and well washed

1 1/2 pounds small waxy potatoes, peeled

--cut into 3/4-inch pieces

1 large shallot, minced

3 tablespoons grainy mustard

2 tablespoons fresh lemon juice

-- plus more to taste

1 tablespoon extra-virgin olive oil

salt & freshly ground black pepper, to taste

Method

1.In a large pot, combine wine, parsley and tarragon sprigs and garlic.

Bring to a boil over high heat.

2.Add mussels, cover and steam for 2 minutes, shaking the pot occasionally.

Begin checking mussels; as they open, transfer them to a large bowl.

Total steaming time will be about 5 minutes.

Discard any unopened mussels.

Reserve broth in pot.

When cool enough to handle, pick mussels from their shells.

Refrigerate, discarding shells.

3.Add potatoes to mussel broth; bring to a simmer.

Cook, partly covered, until just tender, 10 to 15 minutes.

Remove potatoes with a slotted spoon, place in a colander and rinse under cold water.

Strain broth through a fine sieve lined with cheesecloth; measure out 2 tablespoons.

(Freeze any remaining broth for another use.)

4.In a mixing bowl, whisk 2 tablespoons broth, shallot, mustard, 2 tablespoons lemon juice, oil, 2 tablespoons chopped parsley and chopped tarragon.

Season with salt and pepper.

Add mussels and potatoes; toss to coat.

Adjust seasoning with salt, pepper and more lemon juice, if desired.

(The salad will keep, covered, in the refrigerator for up to 6 hours.)

Just before serving, garnish with remaining 2 tablespoons chopped parsley.

Makes about 6 cups, for 4 servings.

310 calories per serving; 20 grams protein; 6 grams fat (0.

5 gram saturated fat); 42 grams carbohydrate; 485 mg sodium; 63 mg cholesterol; 2 grams fiber.

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