Bistro Moncur Potato And Mussel Salad Recipe

• 500 gm Pink eye potatoes, peeled and diced
• 1 head fennel, trimmed and sliced thinly
• 1 1/4 kg Mussels in the shell
• 4 Tbsp. Small black olives
• 2 x Tomatoes, peeled, deseeded and diced
• 8 x Leaves basil, torn
• 200 ml Virgin extra virgin olive oil
• 30 ml To 40 mL white wine vinegar Salt, pepper
• 1 x Clove garlic, crushed
• 2 tsp Saffron stamens

Directions