Mussel and potato salad

08520 MUSSEL and potato SALAD INGREDIENTS for 4 PEOPLE 12 potatoes, Endive salad, one shallot, 3 kg of mussels of medium size, 2 tablespoons wine vinegar, one tablespoon of mustard, 4 tablespoons of olive oil, 3 tablespoons of chopped shallots, 2 tablespoons of salmon eggs, salt, pepper.

Wash the potatoes and cook for 20 minutes in boiling salted water.

Separate, rinse, dry and slice the Endive salad; Peel and mince the shallots.

Clean the mussels and let them open one or two shots, a high flame, 10 cl of water; prelevatele, remove the shells and keep aside.

Peel and cut the potatoes into thick slices and also keep them aside.

Mix the vinegar, mustard, salt, pepper and, little by little, the oil; arrange the salad on plates; distribute the mussels and potato slices and sprinkle with the chopped shallots.

Squirt with the vinaigrette, garnished with chopped onions, salmon eggs and serve immediately.