Salade Liegoise aux moules is a delicious potato, bean and bacon salad that is a speciality of Liège. Here I serve it with mussels which are very popular in Belgium, but it can also be served on its own or with grilled meat or fish.


Skill level

Average: 4.3 (8 votes)


500 g mussels, cleaned
30 ml dry white wine or beer
2 medium potatoes cooked in the skin
200 g green beans, steamed
salt and freshly ground black pepper
2 rashers bacon, diced
1 tbsp olive oil
1 shallot, chopped
½ small brown onion, chopped
2 tbsp red wine vinegar
3 tbsp chopped parsley
2 tbsp finely cut chives

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place the mussels in a saucepan with the wine, cover with a lid and bring to the boil. The mussels will open and be cooked after a few minutes. Shake the pan a few times during the cooking. When all the mussels are open, drain the liquid and remove the mussels from the shells.

Peel and cube the potatoes, place in a bowl with the cooked beans and season with a little salt and pepper.

Cook the diced bacon in a non-stick pan for a few minutes, then transfer the bacon to a plate.

Add the olive oil to the pan and cook the chopped shallot and onion until soft and lightly browned. Stir in the vinegar and just bring to the boil then mix this with the potatoes and beans. Gently mix in the bacon and chopped parsley.

Season the mussels with pepper and chives.

Serve a little of the Liègoise salad onto two plates, arrange the mussels around the salad and serve.