Mussel Salad With Fennel

Course :	Seafoods
From:	HungryMonster.com
Serves:	4

Ingredients:

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