Mussel Salad With Potatoes and Fennel

15m
Prep Time
60m
Cook Time
1h 15m
Ready In

Recipe: #11527

December 13, 2013



"Fennel gives this salad a nice crunch and zesty flavor. Cook time includes chill time."

Original is 4 servings

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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