A tasty and hearty seafood and potato salad which would do well as an accompaniment or a main.
- 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.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set