Mussel and potato salad with capers and thyme

Method

1. Bring a large pan of salted water to the boil and put another large saucepan over a high heat. Add the potatoes to the water and cook for 20-25 minutes, or until they can be easily pierced with a knife. Meanwhile, pick through the mussels and discard any that don’t close when firmly tapped. Add the wine to the hot saucepan, immediately followed by the mussels, then cover and cook for 4-5 minutes until they all open.
2. Drain the mussels in a colander set over a bowl to catch the liquid, then return the liquid to the pan and simmer until you have around 2 tbsp left. Set aside. Once cool enough to handle, pick the mussels from their shells (avoiding any that haven’t opened).
3. Pour the oil into a small saucepan over a medium heat and add the garlic and chilli. Cook for a minute until soft, then pour the contents of the pan into a bowl. Add the vinegar, shallot, thyme, capers and anchovy, stir, then add the mussels and toss to coat. Season with salt and pepper.
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4. Drain the potatoes and run them under cold water until cool enough to handle. Peel the skin off – it should just rub away in your hands. Slice the potatoes into 1cm discs, then gently toss with the marinated mussels. Keep in the fridge for up to 24 hours or serve immediately with an extra drizzle of oil.