Crab, mussels and potato salad with preserved lemon

A tasty and hearty seafood and potato salad which would do well as an accompaniment or a main.

Recipe «Crab, mussels and potato salad with preserved lemon» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 1kg Nicola or kipfler potatoes, 2 cloves garlic, bruised, 2kg pot-ready black mussels, 80ml extra virgin olive oil, 1 red eschalot, very thinly sliced , Chopped segments of 2 lemons, 1 wedge preserved lemon, flesh discarded, finely chopped, 1 bird's-eye chilli, seeded, finely chopped , 2 cups watercress sprigs, 1/2 cup coriander leaves, 300g blue swimmer or spanner crab meat, picked through, Butter-leaf lettuce, to serve.

Ingredients:

• 1kg Nicola or kipfler potatoes 
• 2 cloves garlic, bruised 
• 2kg pot-ready black mussels 
• 80ml extra virgin olive oil 
• 1 red eschalot, very thinly sliced 
• Chopped segments of 2 lemons 
• 1 wedge preserved lemon, flesh discarded, finely chopped 
• 1 bird's-eye chilli, seeded, finely chopped 
• 2 cups watercress sprigs 
• 1/2 cup coriander leaves 
• 300g blue swimmer or spanner crab meat, picked through 
• Butter-leaf lettuce, to serve 

Instructions

1. 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.
2. 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.
3. 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.