Name: Mussel Salad with Fennel
Ingredients: 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

We go into the artist’s studio and find there unfinished pictures covering large canvas, and suggesting great designs, but which have been left, either because the genius was not competent to complete the work, or because paralysis laid the hand low in death; but as we go into God’s great workshop we find nothing that bears the mark of haste or insufficiency of power to finish, and we are sure that the work which His grace has begun, the arm of His strength will complete.

F.B. Meyer

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs		Fish and, Seafood	4	Servings

INGREDIENTS

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

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. Drain and
set aside.
Steam mussels, 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 and the next 6 ingredients (vinegar through garlic) in a
large bowl, and stir well.
Reserve 1/4 cup dressing; set aside.
Add potatoes, mussels, fennel, and tomato wedges to bowl; toss gently to
coat. Cover and chill 30 minutes.
Combine reserved 1/4 cup dressing and greens in a bowl; toss well. Yield: 4
servings.
Per serving: 1893 Calories; 50g Fat (24% calories from fat); 225g Protein;
124g Carbohydrate; 594mg Cholesterol; 5628mg Sodium
NOTES : Sometimes called anise in grocery stores, fennel gives this salad a
crunchy texture and bold flavor. To serve, divide greens evenly among 4
salad bowls. Arrange one-fourth of mussel mixture and 2 egg quarters over
each salad.
Recipe by: Cooking Light, May 1995, page 64
Posted to MC-Recipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.

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