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.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!