warm spanner crab, chilli & muscle salad

Serves: 4 | Preparation Time: 0 min


  • 500g potatoes
  • 2 cloves garlic, bruised
  • 1kg pot-ready black mussels (see note)
  • 40ml (1/3 cup) extra virgin olive oil
  • 1/4 red onion, very thinly sliced
  • Chopped segments of 1 lemon
  • 1 tsp dired chilli flakes
  • 1 cups watercress sprigs
  • 1/4cup coriander leaves
  • 300g blue swimmer or spanner crab meat, picked through
  • Mixed leaf lettuce, to serve


Place potatoes, a pinch of salt and garlic in a saucepan, cover with cold water and cook over medium heat until tender, then drain. Discard garlic. Cool potatoes slightly, then peel and chop.
Meanwhile, place mussels in a saucepan and steam, covered, over medium heat for 5 minutes, shaking the pan occasionally until mussels open. Cool slightly, then remove mussels from their shells.

Combine oil, onion, lemon segments & chili in a bowl and whisk to combine. Add warm potatoes and mussels and toss gently. Layer potato salad, watercress, coriander and crab meat through the lettuce.