Mediterranean Mussel and New Potato Salad

Place the halved new potatoes in a medium saucepan, cover with cold water, and add the kosher salt. Bring to a boil at 100°C/212°F and simmer for 12 to 15 minutes until tender. Drain and set aside to cool slightly.

In a large pot, combine the scrubbed mussels, smashed garlic, and dry white wine. Cover with a tight-fitting lid and steam over medium-high heat for 3 to 4 minutes.

Using a slotted spoon, transfer the opened mussels to a bowl, discarding the steaming liquid and any shells that remained closed. Once cool enough to handle, remove the meat from the shells and discard the empty shells.

In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced shallot, red chili flakes, salt, and black pepper until perfectly smooth and emulsified.

Add the warm potatoes and the shucked mussel meat to the mixing bowl with the vinaigrette. Toss gently to combine. Let the mixture rest for 15 minutes so the warm ingredients can absorb the flavors of the dressing.

Just before serving, sprinkle the chopped fresh parsley and chives over the salad. Fold gently to incorporate the herbs evenly throughout the dish.