800 gmsmall kipfler potatoes, scrubbed¼ cup extra-virgin olive oil6shallots, thinly sliced1 kgblack mussels, scrubbed and bearded125 mldry white wine1 tbspDijon mustard1bunch of chives, finely chopped½ cup French tarragon leaves250 gmcooked blue swimmer crab meat
Cook potatoes in boiling salted water for 15 minutes or until tender, drain and cool slightly, then cut into bite-size pieces.
Heat oil in a large saucepan, add shallots and cook over medium-high heat for 4-5 minutes or until soft. Add mussels and stir to coat in shallot mixture, then add wine and cook, covered, over high heat for 2 minutes or until mussels open. Remove from heat, cool slightly.
Using a slotted spoon, remove mussels from pan and reserve liquid. Remove mussel meat and place in a bowl, discarding shells.
Add mustard to reserved liquid and stir to combine, then season to taste with salt and freshly ground black pepper. Add mussels, potatoes, herbs and crabmeat to pan, toss gently to combine, then serve immediately.