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 #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!