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Meanwhile, finely chop the cooked and cooled potatoes and season well.
Put the mussels and chopped onion into a large pot, grind in some pepper, pour over them the wine from the cooled potatoes, cover tightly, and place over a high flame, shaking the pot occasionally.
Halve the cooled potatoes and place into a serving bowl.
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In a bowl beat the eggs and add the cooled potato and onion mixture.
Cool potatoes to room temperature.
If you'd like to make it into a bit more of a main course, stir a handful of cooked peas and some quartered boiled eggs in with the cooling potatoes.
Crush the cooled sweet potato and mix into the other vegetables.
Spoon the cooled sweet potato on the right-hand half, leaving a 2cm rim around the edge uncovered, then smooth the surface flat.
Old potato barns are partially underground, to cool the potatoes and buttress the walls.
Drain out the water and cool the potatoes.
The modest array here always includes kimchi, the fiery fermented-cabbage staple, along with, possibly, strips of radish in a sweet-and-tart marinade, stewed bean curd, a small brick of omelet and a cool potato salad.
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