Stephen Ceideburg 500 g Pink eye potatoes, peeled
-and diced 1 Head fennel, trimmed and
-sliced thinly 1 1/4 kg Mussels in the shell
4 tb Small black olives
2 Tomatoes, peeled, deseeded
-and diced 8 Leaves basil, torn
200 ml Virgin olive oil
30 ml To 40 mL white wine vinegar
Salt, pepper 1 Clove garlic, crushed
2 ts Saffron stamens
Steam potatoes until tender. Clean mussels and open by placing in a large pan with a tight fitting lid and heating. Remove mussel meat from shells. Make vinaigrette by infusing saffron from stamens in 1/2 tablespoon hot water. Rub a bowl with the crushed garlic and add oil, vinegar, salt and pepper to taste and saffron infusion. Mix well. While potatoes are still hot, dress liberally with the vinaigrette. Assemble the rest of the ingredients and toss all together. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 5/25/93. Courtesy Mark Herron.