Mussel Salad with Fennel

Name: Mussel Salad with Fennel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams fennel bulb with stalks; 1 Tbsp finely chopped fresh tarragon; 3 garlic cloves, minced; 2 hard-cooked eggs, quartered lengthwise; 48 fresh mussels, scrubbed and debearded; 2 Tbsps olive oil; 1 teaspoons pepper; 473 milliliters torn radicchio; 3 Tbsps diced red onion; 680 grams 12 small red potatoes (about; 1 liters torn romaine lettuce; 1 teaspoons salt; 118 milliliters sherry vinegar; 2 mediums tomatoes, cut into wedges

Mussel Salad with Fennel is a gluten free, dairy free, whole 30, and pescatarian recipe with 4 servings. This recipe covers 43% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 22g of protein, 13g of fat, and a total of 385 calories. Head to the store and pick up torn radicchio, tarragon, salt, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. It works well as a main course. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Drain and set aside.

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

Ingredients you will need

Mussels

Pasta Shells

Trim tough outer leaves from fennel. Dice stalks to equal 1 cup; set aside.

Ingredients you will need

Fennel

Cut fennel bulb in half vertically; discard core.

Ingredients you will need

Fennel Bulb

Cut each half crosswise into thin slices to measure 1/2 cup, and set aside. Reserve remaining fennel for another use.

Ingredients you will need

Fennel

Combine vinegar and the next 6 ingredients (vinegar through garlic) in a large bowl, and stir well. Reserve 1/4 cup dressing; set aside.

Ingredients you will need

Vinegar

Garlic

Equipment you will use

Bowl

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

Ingredients you will need

Potato

Mussels

Fennel

Tomato

Equipment you will use

Bowl

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.

Ingredients you will need

Greens

Mussels

Egg

Equipment you will use

Bowl

Equipment

Sauce Pan

Bowl

Ingredients

Servings:

454grams

fennel bulb with stalks 1Tbsp

finely chopped fresh tarragon 3

garlic cloves, minced 2

hard-cooked eggs, quartered lengthwise 48

fresh mussels, scrubbed and debearded 2Tbsps

olive oil 1teaspoons

pepper 473milliliters

torn radicchio 3Tbsps

diced red onion 680grams

12 small red potatoes (about 1liters

torn romaine lettuce 1teaspoons

salt 118milliliters

sherry vinegar 2mediums

tomatoes, cut into wedges

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.