Fennel Salad With Mussels
|Mussels in their shells||2 Quart|
|Fennel||1 1⁄2 Pound|
|Honey vinegar||2 Tablespoon|
|Orange juice||4 Tablespoon|
|Shallots||2 , finely chopped|
|Walnuts||8 , coarsely chopped|
Scrub the mussels thoroughly in plenty of cold running water.
Discard any with open or broken shells.
Place half in a casserole.
Cover and microwave on HIGH for 3 minutes, shaking the casserole midway through cooking.
Set aside in their cooking liquid and repeat with the remaining mussels.
Remove the stalks and tough base of the fennel.
Set aside the green fronds.
Rinse the fennel and slice, lengthwise, then into strips across.
Put the fennel into a casserole with 3 (2) tablespoons of water.
Cover and microwave on HIGH for 7 minutes.
Drain the mussels, discarding any that have not opened.
Set aside 1 tablespoon of the cooking liquid.
Remove the shells.
Put the shelled mussels in a bowl and pour the vinegar and orange juice over.
Mix the shallots into the mussels.
Leave to marinate.
Leave the fennel to cool, drain and put into a bowl.
Drain the mussels through a colander over a bowl, to reserve the marinade, and add to the fennel.
Stir the mayonnaise and walnuts into the mussel marinade.
Add the mussel cooking liquid that was set aside and stir well.
Chop the green fronds of the fennel and add to the mixture.
Pour the mixture over the fennel and mussels.