Mussel Salad With Fennel - cooking recipe

Ingredients

12 small red potatoes (1-1/2 pounds)
48 fresh mussels, scrubbed and debearded
1 fennel bulb, with stalks (1-pound)
1/2 cup sherry wine vinegar
3 tablespoons red onions, diced
1 tablespoon fresh tarragon, finely chopped
2 tablespoons olive oil
3/4 teaspoon salt
3/4 teaspoon pepper
3 garlic cloves, minced
2 medium tomatoes, cut into wedges
6 cups romaine lettuce, torn
2 cups radicchio, torn
2 hard-cooked eggs, quartered lengthwise

Preparation

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 in water, 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 1/2 cup, and set aside. Reserve remaining fennel for another use.
Combine vinegar, red onion, oil, salt, pepper and garlic in a large bowl, and stir well.
Remove 1/4 cup dressing; set aside.
Add potatoes, mussels, fennel, and tomato wedges to the bowl; toss gently to coat. Cover and chill 30 minutes.
Combine reserved 1/4 cup dressing and greens in a bowl; toss well.
To serve, divide greens evenly among 4 salad bowls. Arrange one-fourth of mussel mixture and 2 egg quarters over each salad.