Crisp slices of aniseed flavoured fennel and juicy oranges work beautifully with the tender mussels.
Serves: 4
INGREDIENTS
30 fresh mussels
1 fennel bulb
2 oranges
2 baby cos lettuces
1/3 cup caper berries or 2 tablespoons capers
zest 1 lemon
Dressing
1/3 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon dried tarragon
1 teaspoon honey
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Dressing: Whisk all the ingredients in a bowl and season.
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 opened. Discard any that stay shut.
When cool, remove the meat from the shells and place in a bowl. Toss with half of the dressing then cover and refrigerate until ready to use.
Trim the fennel and reserve 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 ½ cm thick rounds.
Separate the lettuce leaves.
To assemble: Make 2-3 layers of lettuce, fennel, oranges and mussels. Scatter over the caper berries or capers and drizzle with the remaining dressing. Grind over a little black pepper and top with the reserved fennel fronds and lemon zest.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.