Ingredients (serve 6):
500 g. potatoes
1.4 kg mussels
3 onions
90 ml olive oil
60 ml vinegar
1 bunch parsley
Black pepper
Salt

Preparation and serving:
Cook the potatoes in water with salt for 30 min. Drain, peel and cut in rings. Wash well the mussels’ shells. Remove and do not use the opened ones. Cook them in water until most are open. Remove and do not use the ones which do not open. Drain and remove the shells. Put in the remaining stock the finely chopped onion, olive oil, 30 ml vinegar and the red pepper. Put in a shallow bowl the potatoes, add the mussels and pour over the hot sauce and the rest of the vinegar.
Serve not chilled, sprinkled with finely chopped parsley.

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