Ingredients

• 2 cups cooked and quartered red bliss potatoes
• 1 head roasted garlic
• 1/2 cup sliced scallions green part only
• 1/2 cup shredded carrots
• 1/2 cup peeled and shredded green papaya
• Aioli, recipe follows
• Salt and freshly ground black pepper, to taste
• 12 mussels, steamed and removed from the shell
• 2 egg yolks*
• 1 tablespoon sambal
• 1 tablespoon chopped garlic
• 4 tablespoons freshly squeezed lime juice
• 3/4 cup canola oil

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Instructions

1. In a large bowl mix together the potatoes, garlic, scallions, carrots, and green papaya. Add 4 tablespoons aioli and toss gently. Adjust seasonings with salt and pepper. Divide onto 2 salad plates and arrange 6 mussels on each plate
2. In a blender puree yolks with sambal, garlic, and lime juice. With the blender running, add canola oil in a stream and emulsify mixture.
3. Wine suggestion: Alsace Gewurztraminer Heissenberg