Mussel Salad with Fennel

Ingredients

• 1 pound fennel bulb with stalks
• 1 tablespoon tarragon fresh finely chopped
• 3  garlic cloves minced
• 2  hard-cooked eggs quartered
• 48  mussels fresh scrubbed
• 2 tablespoons olive oil 
• 0.8 teaspoon pepper 
• 2 cups torn radicchio 
• 3 tablespoons onion diced red
• 1.5 pounds potatoes red
• 6 cups torn romaine lettuce 
• 0.8 teaspoon salt 
• 0.5 cup sherry vinegar 
• 2 medium tomatoes cut into wedges

Equipment

• bowl
• sauce pan

Directions

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.
2. Drain and set aside.
3. Steam mussels, covered, 10 minutes or until shells open; discard any unopened shells.
4. Trim tough outer leaves from fennel. Dice stalks to equal 1 cup; set aside.
5. Cut fennel bulb in half vertically; discard core.
6. Cut each half crosswise into thin slices to measure 1/2 cup, and set aside. Reserve remaining fennel for another use.
7. Combine vinegar and the next 6 ingredients (vinegar through garlic) in a large bowl, and stir well. Reserve 1/4 cup dressing; set aside.
8. Add potatoes, mussels, fennel, and tomato wedges to bowl; toss gently to coat. Cover and chill 30 minutes.
9. Combine reserved 1/4 cup dressing and greens in a bowl; toss well. Divide greens evenly among 4 salad bowls. Arrange one-fourth of mussel mixture and 2 egg quarters over each salad.