Cooking corner

Mussels shallots and baby potato salad.
Ingredients
2kg live greenshell mussels
8 medium shallots
1 tbsp. olive oil
500gr baby potatoes.

Method
Scrub the mussels then place in large saucepan with a cup of water and bring to the boil then steam open. Remove from pan as soon as opened – about 3 minutes.
Strain the cooking juices into a bowl.
As mussels cool remove from their shells, removing the tough foot that attaches them to their shells.

Place the mussels in the reserved juices to keep them moist.
Cut the shallots into 2 or 3 pieces and toss in the oil in an oven dish.
Put in preheated 180 degrees oven and roast for 10 – 15 minutes until they are golden and soft.
Steam potatoes until they are tender.
Mix mussels , shallots and potatoes on a serving platter and drizzle with dressing and decorate with sprigs of parsley.

Dressing
Juice and zest of a lemon.
4 tbsp olive oil.
1 tsp Dijon Mustard
2 tbsp capers.
4 tbsp chopped parsley.
Salt and pepper.
Place ingredients in a screw top jar and give a good shake.