Mussel Salad With Fennel Recipe

Name: Mussel Salad With Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Mussel Salad With Fennel falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mussel Salad With Fennel

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