ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mussel Salad with Fennel

Yield 4 servings
Sometimes called anise in grocery stores, fennel gives this salad a crunchy texture and bold flavor.

Ingredients

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

Nutrition Information

  • calories 405
  • caloriesfromfat 28 %
  • fat 12.5 g
  • satfat 2.2 g
  • monofat 6.5 g
  • polyfat 1.7 g
  • protein 23.4 g
  • carbohydrate 44.9 g
  • fiber 5.6 g
  • cholesterol 132 mg
  • iron 10.2 mg
  • sodium 944 mg
  • calcium 202 mg

How to Make It

  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, 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. 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.

  4. Combine vinegar and the next 6 ingredients (vinegar through garlic) in a large bowl, and stir well. Reserve 1/4 cup dressing; set aside. Add potatoes, mussels, fennel, and tomato wedges to bowl; toss gently to coat. Cover and chill 30 minutes.

  5. Combine reserved 1/4 cup dressing and greens in a bowl; toss well. Divide greens evenly among 4 salad bowls. Arrange one-fourth of mussel mixture and 2 egg quarters over each salad.