Mussel Salad With Fennel

Recipe Ingredients

12 tablespoons	180ml	Red potatoes - (1-1/2 pounds) (small)
48		Fresh mussels
		Scrubbed and debearded
1		Fennel bulb with stalks - (1-pound)
1/2 cup	118ml	Sherry vinegar
3 tablespoons	45ml	Diced red onion
1 tablespoon	15ml	Finely chopped fresh tarragon
2 tablespoons	30ml	Olive oil
3/4 teaspoon	3.8ml	Salt
3/4 teaspoon	3.8ml	Pepper
3		Garlic - minced
2		Tomatoes - cut into wedges (medium)
6 cups	1422ml	Torn romaine lettuce
2 cups	474ml	Torn radicchio
2		Hard-cooked eggs - quartered lengthwise

Recipe Instructions

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.

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

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.

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.

Combine reserved 1/4 cup dressing and greens in a bowl; toss well. Yield: 4 servings.

Source:
Cooking Light, May 1995, page 64

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