Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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 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                    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.