Recipe - Mussel Salad With Fennel

12 small Red potatoes, (1One half pounds)
48 Fresh mussels, scrubbed and
debearded
1 Fennel bulb with stalks,
(1pound)
One half cup Sherry vinegar
3 tablespoon Diced red onion
1 tablespoon Finely chopped fresh
tarragon
2 tablespoon Olive oil
Three fourths teaspoon Salt
Three fourths teaspoon Pepper
3 Cloves garlic, minced
2 md Tomatoes, cut into wedges
6 cup Torn romaine lettuce
2 cup Torn radicchio
2 Hardcooked eggs, quartered
lengthwise

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.

Steam mussels, covered, 10 minutes or until shells open; discard any
unopened shells.

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 One half cup, and set aside. Reserve remaining
fennel for another use.

Combine vinegar and the next 6 ingredients (vinegar through garlic) in a
large bowl, and stir well.

Reserve One fourth cup dressing; set aside.

Add potatoes, mussels, fennel, and tomato wedges to bowl; toss gently to
coat. Cover and chill 30 minutes.

Combine reserved One fourth cup dressing and greens in a bowl; toss well. Yield: 4
servings.

Per serving: 1893 Calories; 50g Fat (24% calories from fat); 225g Protein;
124g Carbohydrate; 594mg Cholesterol; 5628mg Sodium

NOTES : Sometimes called anise in grocery stores, fennel gives this salad a
crunchy texture and bold flavor. To serve, divide greens evenly among 4
salad bowls. Arrange onefourth of mussel mixture and 2 egg quarters over
each salad.

Recipe by: Cooking Light, May 1995, page 64

Posted to MCRecipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.