Mussel, green bean and parsley potato salad

Ingredients

For 1 serving

• Mussels350 g
• Green beans150 g
• Potatoes180 g
• Cherry tomatoes80 g
• Parsley6 g
• Garlic1 clove
• Extra virgin olive oil12 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: shellfish,

In season: June – September

Method

1. Wash and peel the potatoes and cut them into cubes of about 2 cm; top the green beans and halve them. Put them in cold water, bring to the boil, salt and cook for 12 minutes, until the potatoes are tender and the beans still slightly crisp; drain.
2. Meanwhile clean the mussels: scrub them under running water, pull off the beards towards the pointed end and discard any that are broken or open and don't close when tapped.
3. Put the mussels in a wide pan with the peeled, crushed garlic, cover and cook over high heat for 4–5 minutes, shaking the pan, until they have all opened; discard any that stay closed and remove the meat from the shells.
4. Wash and halve the cherry tomatoes; chop the parsley.
5. Combine the mussels, potatoes, green beans and tomatoes in a bowl; dress with the oil, lemon juice, parsley, salt and black pepper, toss and serve.