Mussel and Potato Salad

Random Plantings

Pastel by Vicki Smith

Hello,

Gardening for me is sometimes a random act. I uprooted my Tiger Lilies and Creeping Myrtle Periwinkle Vinca at the edge of a country road and transplanted them in my yard, where they have proliferated. The Tiger Lillies and my Lilly of the Valley are fighting for dominance in the front yard, and the Vinca is taking off in the woods where I may have tossed a few plants. My husband brought home four lovely Easter Lilies that his church was about to toss in a dumpster. We gave one away, and I managed to carve out space to plant the others in the backyard. We’ll see how they do. More intention was behind my peonies and irises; the irises having been in my grandmother’s backyard, and the peonies in sunny spots chosen by my mom in two different homes. When the florist delivered the above-pictured Hydrangea from my son last Mother’s Day, I inquired if I would be able to plant it. The delivery person recommended that I enjoy it while it was in bloom, but not expect too much going forward. I enjoyed it, painted it, and then planted it. This year, it looks healthy, but it is only the size of a head of cauliflower. It may be some time before it flowers.

My good friend Elizabeth is respectful of all living things. She recently shared with me how she and her co-workers have learned to keep the peace regarding their office plants. When a flowering plant is done blooming and begins to look tired, Elizabeth knows that it will soon be tossed. She waits until the buyer of the plant is absent, relocates the plant to a sunnier spot in the office, or takes it home, and nurses it back to health. Conversely, when Elizabeth is out, a plant may vanish, and probably not for its own good. The disappearances are never discussed, avoiding any possible confrontations.

In March, a Yukon gold potato began to sprout in the refrigerator. I cut the potato just below the new growth, planted it in a large pot, and kept it warm in the kitchen. It's now outside, looks healthy, and is over a foot and a half tall. I may need to transplant it, as I would like the pot for flowers. This mussel and potato salad is perfect for summer when you’re dining outside and admiring your flowers. If I grow enough potatoes (which is doubtful), I may use them for this dish. I started making this salad several years ago, and it has evolved. You will find many variations of the salad online. I prefer serving it warm, although most recipes suggest serving it at room temperature. To serve it warm, timing the cooking of the potatoes and the mussels can be a bit tricky, so that you can handle them without burning your fingers.

Mussel and Potato Salad

Ingredients

4 medium yellow potatoes, cut in half

2 lb. bag of mussels ( I use organic Prince Edward Island)

1/4 cup white wine

18 or so grape tomatoes, cut in half

1/3 cup diced red onion

3 T. olive oil

1 T. balsamic vinegar

1 t. Dijon mustard

1 clove garlic

fresh basil, a handful, chopped

salt and pepper

Directions

Place your prepared tomatoes and onion in a large salad bowl. Whisk together the oil, vinegar, and mustard in a small bowl and pour it over the tomatoes and onions. Set aside.

Place the potatoes in a medium pot with a dash of salt and the clove of garlic with the skin intact. Cover with cold water and bring to a boil. Reduce to medium. The potatoes should cook in 20-25 minutes.

Clean the mussels under cold running water to remove any residue on the shells. Discard any mussels with broken shells. Place the mussels in a large pot with one cup of water and the wine. Bring to a boil. Jiggle the pan to reposition them for 2-3 minutes. Remove the open mussels with tongs and place them to the side. Continue to boil the unopened mussels for 1-2 minutes. Discard any that have not opened. Place all opened mussels to the side to cool slightly.

When the potatoes are fork-tender, drain them in a colander. Remove the skin from the garlic, mash it with the broad side of a knife, and add it to the salad bowl with the tomatoes and onion. Remove the mussels from the shells and add them to the salad bowl. When the potatoes are cool enough to handle, cut them into chunks and add them to the salad bowl. Add the basil and season with salt and pepper to taste. Toss.

Serve on a bed of greens with a glass of white wine and crusty bread.

Yield: 4 serving

Thank you for reading. I appreciate your likes and comments!

Vicki