Mussels And Russian Potato Salad - cooking recipe

Ingredients

2 tbsp extra virgin olive oil
1/2 None onion, finely diced
2 cloves garlic, thinly sliced
4 sprigs fresh thyme
1/2 cup white wine
3 1/3 lb mussels, scrubbed, beards removed
10.5 oz baby potatoes, quartered
1/2 None medium carrot, peeled, cut into a large dice
2 oz frozen minted peas, defrosted
4 None piquillo peppers, diced
3 tbsp diced red onion
1 cup diced, peeled tomatoes
2 None large hard-boiled eggs, cut into quarters
2 None pickles, diced
1/2 cup garlic mayonnaise
2 tbsp chopped fresh chives

Preparation

To cook the mussels, heat oil in a large pot until hot. Add onion and garlic. Reduce heat and simmer for 5 mins. Add thyme, wine and mussels. Bring to a boil, cover and simmer for 8-10 mins, or until mussels open (discard any that don't open). Strain and reserve liquid.
Place potatoes in a large pot of cold water. Bring to a boil then simmer for 15 mins, until tender. Drain. Let rest for 3-4 mins then transfer to a large bowl. Ladle 1/2 cup mussel broth onto potatoes. Set aside.
Combine carrot, peas, peppers, onion, tomatoes, eggs and pickles in a large bowl. Add garlic mayonnaise. Remove mussels from shells and add to salad. Mix well. To serve, place potatoes on a serving plate. Spoon salad on top and garnish with chopped chives.