Mussel salad with fennel

4 Servings

Ingredients

Quantity Ingredient
12 smalls Red potatoes, (1-1/2 pounds)
48 Fresh mussels, scrubbed and debearded
1 Fennel bulb with stalks, (1-pound)
½ cup Sherry vinegar
3 tablespoons Diced red onion
1 tablespoon Finely chopped fresh tarragon
2 tablespoons Olive oil
¾ teaspoon Salt
¾ teaspoon Pepper
3 Cloves garlic, minced
2 mediums Tomatoes, cut into wedges
6 cups Torn romaine lettuce
2 cups Torn radicchio
2 Hard-cooked eggs, quartered lengthwise

Directions

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 ½ 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 ¼ cup dressing; set aside.

Add potatoes, mussels, fennel, and tomato wedges to bowl; toss gently to coat. Cover and chill 30 minutes.

Combine reserved ¼ cup dressing and greens in a bowl; toss well. Yield: 4 servings.

Per serving: 1893 Calories; 50g Fat (24% calories from fat); 225g Protein; 124g Carbohydrate; 594mg Cholesterol; 5628mg Sodium NOTES : Sometimes called anise in grocery stores, fennel gives this salad a crunchy texture and bold flavor. To serve, divide greens evenly among 4 salad bowls. Arrange one-fourth of mussel mixture and 2 egg quarters over each salad.

Recipe by: Cooking Light, May 1995, page 64 Posted to MC-Recipe Digest V1 #424 by igor@... on Jan 28, 1997.

Related recipes