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1
Trim fennel stalks flush with bulb, discarding stalks, and cut enough of bulb into 1/4-inch dice to measure 1/3 cup.
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2
Peel and seed tomato.
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3
Separately cut enough tomato and zucchini into 1/4-inch dice to measure 1/2 cup each.
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4
In a small saucepan of boiling water blanch zucchini 1 minute and drain in a sieve.
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5
Rinse zucchini under cold water to stop cooking and drain well.
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6
In a bowl combine zucchini, fennel, tomato, shallot, and cayenne and season with sea salt and white pepper.
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7
Halve garlic and pit and chop olives.
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8
Add garlic and olives to vegetable mixture with parsley, basil, capers, and oils, stirring to combine well.
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9
Chill salad, covered, at least 2 hours and up to 6.
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10
Scrub mussels and pull off beards.
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11
Heat a large heavy skillet over moderately high heat until hot and add water and half of mussels.
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12
Steam mussels, covered, 3 to 8 minutes, checking occasionally after 3 minutes and transferring them as they open to a bowl.
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13
Discard any unopened mussels.
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14
Repeat procedure with liquid remaining in skillet and remaining mussels.
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15
Remove mussels from shells and divide among 4 shallow bowls.
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16
With a slotted spoon mound salad over mussels, tossing if desired.
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17
Drizzle each salad with 1 tablespoon dressing remaining in bowl.
