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🍽️ Potato and Mussel Salad with Mango Chutney

218 kcal · 30 min · 4 servings

Potato and Mussel Salad with Mango Chutney Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mix 4 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of white wine vinegar, 1 teaspoon of lemon honey, and 4 tablespoons of vegetable broth in a large bowl. Season the mixture with salt to taste. Divide the finished dressing into three equal portions and place each portion into a separate small bowl.
  2. 2. Peel the potatoes and cut them into small cubes. Boil the potato cubes in salted water for about 15 minutes until tender.
  3. 3. Remove the potatoes from the water and let them drain. Place them in one of the prepared dressing bowls and let them marinate.
  4. 4. Wash the beans and trim the ends. Cut them into diagonal pieces about 3 centimeters long. Boil the beans for about 6 minutes in boiling salted water. Remove them, let them drain, and place them in a second dressing bowl to marinate.
  5. 5. Bring white wine and about 100 milliliters of water to a boil. Add the washed, closed mussels. Cook the mussels for about 5 minutes at low heat with a lid on. Once all mussels have opened, remove them. Remove the meat from the shells and place it in the third dressing bowl to marinate. Discard any mussels that did not open.
  6. 6. Peel the mango and remove the pit. Cut the flesh into small cubes. Lightly caramelize the honey in a pan. Deglaze with vinegar and a little water. Stir in the mango cubes. Add ginger and curry. Simmer the mixture for about 10 minutes. Remove the pan from the heat and let the chutney cool.
  7. 7. Layer the marinated potatoes, mussels, and beans into small glasses one after another to create beautiful layers. Top with the cooled chutney. Serve the salad immediately.

Nutrition per serving