Chilled, cooked mussels are a delicious vitamin- and mineral-rich topping for salad. Tossed with watercress, fennel, bacon, and lemon-vinaigrette, this salad delivers tons of flavor with every bite.

Serves: 4


2 lb mussels, cleaned
2 cups water, broth, or white wine
1 bunch watercress (arugula can be substituted)
2 slices bacon, cooked and crumbled
1 small fennel bulb, core removed, very thinly sliced
1/4 cup loosely packed parsley leaves
1 TBSP lemon juice
1/4 cup olive oil
1/2 tsp Dijon mustard
1/4 tsp sea salt

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