Mussel Salad With Fennel

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 12 small red potatoes (1-1/2 pounds)
• 48 fresh mussels, scrubbed and debearded
• 1 fennel bulb, with stalks (1-pound)
• 1/2 cup sherry wine vinegar
• 3 tablespoons red onions, diced
• 1 tablespoon fresh tarragon, finely chopped
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 3 garlic cloves, minced
• 2 medium tomatoes, cut into wedges
• 6 cups romaine lettuce, torn
• 2 cups radicchio, torn
• 2 hard-cooked eggs, quartered lengthwise

Recipe

• 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 in water, 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.
• 4 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.
• 5 combine vinegar, red onion, oil, salt, pepper and garlic in a large bowl, and stir well.
• 6 remove 1/4 cup dressing; set aside.
• 7 add potatoes, mussels, fennel, and tomato wedges to the bowl; toss gently to coat. cover and chill 30 minutes.
• 8 combine reserved 1/4 cup dressing and greens in a bowl; toss well.
• 9 to serve, divide greens evenly among 4 salad bowls. arrange one-fourth of mussel mixture and 2 egg quarters over each salad.