Mussel Salad With Fennel Recipes

STEAMED MUSSELS WITH FENNEL AND TOMATO

Steps:

• Heat the olive oil in a Dutch oven over medium heat. Add the garlic and fennel; cook until just soft and fragrant, about 4 minutes. Add the carrots and season with salt and pepper; continue cooking, stirring occasionally, until the carrots are just soft, about 4 minutes. Add the vermouth and boil to reduce slightly. Add the tomatoes and tarragon, then cover the pot and simmer until the vegetables are tender, about 15 minutes. Stir in 1/2 cup water and the mussels. Raise the heat to high, cover and cook until the mussels open, 3 to 5 minutes. (Check halfway through and transfer any open mussels to a serving bowl.) Transfer all the mussels to a serving bowl, discarding any that do not open. Season the sauce with pepper and, if needed, salt, and pour over the mussels. Serve with the bread.
• Photograph By Antonis Achilleos

MUSSEL SALAD WITH FENNEL

Steps:

• 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.