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Mussel Salad with Fennel

  • 4servings
  • 405calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, H, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 small red potatoes (about 1 1/2 pounds)

  2. 48 fresh mussels, scrubbed and debearded

  3. 1 (1-pound) fennel bulb with stalks

  4. 1/2 cup sherry vinegar

  5. 3 tablespoons diced red onion

  6. 1 tablespoon finely chopped fresh tarragon

  7. 2 tablespoons olive oil

  8. 3/4 teaspoon salt

  9. 3/4 teaspoon pepper

  10. 3 garlic cloves, minced

  11. 2 medium tomatoes, cut into wedges

  12. 6 cups torn romaine lettuce

  13. 2 cups torn radicchio

  14. 2 hard-cooked eggs, quartered lengthwise

Instructions Jump to Ingredients ↑

  1. Place potatoes in a saucepan; add water to cover, and bring to a boil. Cover; reduce heat, and simmer for 15 minutes or until tender. Drain and set aside.

  2. Steam mussels, covered, 10 minutes or until shells open; discard any unopened shells.

  3. Trim tough outer leaves from fennel. Dice stalks to equal 1 cup; set aside. Cut fennel bulb in half vertically; discard core. Cut each half crosswise into thin slices to measure 1/2 cup, and set aside. Reserve remaining fennel for another use.

  4. Combine vinegar and the next 6 ingredients (vinegar through garlic) in a large bowl, and stir well. Reserve 1/4 cup dressing; set aside. Add potatoes, mussels, fennel, and tomato wedges to bowl; toss gently to coat. Cover and chill 30 minutes.

  5. Combine reserved 1/4 cup dressing and greens in a bowl; toss well. Divide greens evenly among 4 salad bowls. Arrange one-fourth of mussel mixture and 2 egg quarters over each salad.

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