1 Deburr and wash the mussels. Peel and chop the shallots, put them in a casserole with the wine and the mussels. Season with salt and pepper. Cover and cook for about 8 minutes, the mussels must be open. Drain them, reserve the cooking juices and let cool.
2 Preheat the oven to the broil position. Put the peppers in the oven and cook them until their skin blackens (about 20 minutes). Place them in a freezer bag and let cool. Peel them and seed them. Then, detail them into dice
3 Peel and chop the onions. Peel and chop the coriander. Peel and grate the ginger. Shell the mussels. Mix the potatoes together in a salad bowl with the peppers.
4 In a bowl, mix 3/4 of the cooking juices from the mussels with the oil and vinegar. Season with salt and pepper. Pour over the mussel salad and keep in a cool place until serving time.