A tasty and hearty seafood and potato salad which would do well as an accompaniment or a main.
Ingredients (serves 6)
2 cloves garlic, bruised
2kg pot-ready black mussels (see note)
80ml (1/3 cup) extra virgin olive oil
1 red eschalot, very thinly sliced
Chopped segments of 2 lemons
1 wedge preserved lemon, flesh discarded, finely chopped
1 chilli, seeded, finely chopped
2 cups watercress sprigs
1/2 cup coriander leaves
300g crab meat, picked through
Butter-leaf lettuce, to serve
Place potatoes, a pinch of salt and garlic in a saucepan, cover with cold water and cook over medium heat until tender, then drain. Discard garlic. Cool potatoes slightly, then peel and chop.
Meanwhile, place mussels in a saucepan and steam, covered, over medium heat for 5 minutes, shaking the pan occasionally until mussels open. Cool slightly, then remove mussels from their shells.
Combine oil, eschalot, lemon segments, preserved lemon and chilli in a bowl and whisk to combine. Add warm potatoes and mussels and toss gently. Layer potato salad, watercress, coriander and crab meat into butter-leaf lettuce cups.
Pot-ready mussels have had their shells cleaned and have been bearded so no further preparation is needed. Kinkawooka Shellfish pot-ready mussels are sold in 1kg bags and are available from most fishmongers. Alternatively, use regular mussels, cleaned and bearded.