Mussel Salad with Fennel
| Yield: | 4 Servings |
| Categories: | Seafood |
| 12 | sm | Red potatoes, (1-1/2 pounds) |
| 48 | Fresh mussels, scrubbed and debearded | |
| 1 | Fennel bulb with stalks, (1-pound) | |
| 1/2 | c | Sherry vinegar |
| 3 | tb | Diced red onion |
| 1 | tb | Finely chopped fresh tarragon |
| 2 | tb | Olive oil |
| 3/4 | ts | Salt |
| 3/4 | ts | Pepper |
| 3 | Cloves garlic, minced | |
| 2 | md | Tomatoes, cut into wedges |
| 6 | c | Torn romaine lettuce |
| 2 | c | Torn radicchio |
| 2 | Hard-cooked eggs, quartered lengthwise |
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