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    You are in: Home / Recipes / Mussel Salad With Fennel Recipe
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    Mussel Salad With Fennel

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Mikekey's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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.
    2. 2
      Steam mussels in water, covered, 10 minutes or until shells open; discard any unopened shells.
    3. 3
      Trim tough outer leaves from fennel. Dice stalks to equal 1 cup; set aside.
    4. 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.
    5. 5
      Combine vinegar, red onion, oil, salt, pepper and garlic in a large bowl, and stir well.
    6. 6
      Remove 1/4 cup dressing; set aside.
    7. 7
      Add potatoes, mussels, fennel, and tomato wedges to the bowl; toss gently to coat. Cover and chill 30 minutes.
    8. 8
      Combine reserved 1/4 cup dressing and greens in a bowl; toss well.
    9. 9
      To serve, divide greens evenly among 4 salad bowls. Arrange one-fourth of mussel mixture and 2 egg quarters over each salad.

    Ratings & Reviews:

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    Nutritional Facts for Mussel Salad With Fennel

    Serving Size: 1 (956 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 677.3
     
    Calories from Fat 135
    19%
    Total Fat 15.0 g
    23%
    Saturated Fat 2.8 g
    14%
    Cholesterol 147.0 mg
    49%
    Sodium 1153.1 mg
    48%
    Total Carbohydrate 100.6 g
    33%
    Dietary Fiber 13.2 g
    53%
    Sugars 9.7 g
    39%
    Protein 38.6 g
    77%

    The following items or measurements are not included:

    sherry wine vinegar

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