Mussel Salad With Potatoes and Fennel
Recipe: #11527
December 13, 2013
Categories: Salads, Potato Salad, Fish/Seafood Salad, Mussels, Fennel Potatoes, Gluten-Free, more
"Fennel gives this salad a nice crunch and zesty flavor. Cook time includes chill time."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (586.2 g)
- Calories 441.4
- Total Fat - 16.3 g
- Saturated Fat - 3.1 g
- Cholesterol - 170.5 mg
- Sodium - 1191.9 mg
- Total Carbohydrate - 36.4 g
- Dietary Fiber - 6.5 g
- Sugars - 2.5 g
- Protein - 36.5 g
- Calcium - 167.3 mg
- Iron - 16 mg
- Vitamin C - 46 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 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.
Step 2
Steam mussels in water, covered, 10 minutes or until shells open; discard any unopened shells. Remove mussels from shells and set aside. Discard shells.
Step 3
Trim tough outer leaves from fennel. Dice stalks to equal 1 cup; set aside.
Step 4
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.
Step 5
Combine vinegar, red onion, oil, salt, pepper and garlic in a large bowl, and stir well.
Step 6
Remove 1/4 cup dressing; set aside.
Step 7
Add potatoes, mussels, fennel, and tomato wedges to the bowl; toss gently to coat. Cover and chill 30 minutes.
Step 8
Combine reserved 1/4 cup dressing and greens in a bowl; toss well.
Step 9
To serve, divide greens evenly among 4 salad bowls. Arrange one-fourth of mussel mixture and 2 egg quarters over each salad.
Tips
No special items needed.
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