This simple and delicious recipe is from my favourite New Zealand food magazine called "Dish". Perfect for a weekend lunch.
The crisp slices of aniseed flavored fennel and juicy oranges work beautifully with the tender organic Tasmanian mussels.
Ingredients for the salad
30 organic Tasmanian mussels
2 baby fennel bulbs
2 baby cos lettuce
1/3 cup caper berries or
2 tablespoons capers
zest of 1 lemon
Ingredients for the dressing
2 tablespoons olive oil
2 teaspoons Dijon mustard
1 teaspoon tarragon
2 teaspoons honey
2 small cloves garlic, crushed
sea salt and freshly ground pepper to your taste.
Method for the dressing
Whisk all the ingredients together in a bowl
Method for the mussels
Scrub the mussels and pull off the beards.
Place in a large saucepan with a little water. Cover and cook over a high heat until they open.
When cool, remove the meat from the shells and place in a bowl. Toss with half the dressing then cover and refrigerate until ready to use.
Method for the salad
Trim the fennel and reserve a small amount of the fronds. Slice very thinly on a mandolin or with a very sharp knife.
Peel the oranges with a knife, removing all the white pith. Cut into 1/2cm thick rounds.
Wash, separate and dry the lettuce leaves.