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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Mussel Salad With Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions