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Warm kumara and mussel salad

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A warm kumara and mussel salad is the essence of New Zealand kai.

2 kgs	Mussels, in the shell
1 kg	Red kumara, peeled and cut into 6cm chunks
4 Tbsp	Extra virgin olive oil
1	Lemon
1 to taste	Salt & freshly ground pepper
1	Red onion, finely sliced
3	Celery stalks, finely sliced
½ cup	Parsley
2 Tbsp	Preserved lemon skin, finely chopped

Cover the kumara with lightly salted water and bring to a gentle simmer.
Cook until the kumara are tender – about 15 minutes.
Scrub and beard the mussels, then place in a large pan with half a cup of water. Cover with the lid and bring to a simmer.
As soon as the mussels have opened, remove from the heat and allow to cool in the saucepan.
To prepare the dressing, put the lemon juice and zest in a bowl, then mix in the oil. Season to taste with salt and black pepper.
To make the salad, remove the mussels from their shells and toss them in a large bowl with a few spoonfuls of their cooking liquid and the kumara, onion and celery.
Add the parsley and preserved lemon peel, and fold in with the dressing.
Serve warm or room temperature with crusty bread.