Ingredients

6 medium Potatoes

2 cups stock

1 1/2 tsp Salt

1/4 tsp Pepper

1 cup small Mussels, cooked and shelled

1/4 tsp Tarragon leaves, fresh or dried

2 tbsp Wine vinegar

1/2 cup good White wine

4 tbsp Olive oil

1 tbsp Finely chopped parsley

1 cup Champagne

4 large Truffles

Method

In saucepan, combine potatoes, stock, and 1 tsp salt.

Bring to boil.

Cover and simmer for 30 minutes, or until potatoes are well cooked.

Drain.

While still warm, peel potatoes and slice them.

Place in salad bowl.

Add mussels.

In mixing bowl, combine remaining salt, pepper, tarragon, vinegar, wine, oil, and parsley.

Pour over potatoes and mussels.

Toss gently but thoroughly.

Meanwhile, in small saucepan, combine champagne and truffles.

Bring to boil.

Cover, simmer for 10 minutes and drain.

Cut truffles into slices and arrange on top of salad, covering the entire top with truffle slices.

Cool at room temperature for 2 hours.

Cooks Comments and Tips

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