Shaved Fennel Salad with Marinated Mussels & Burnt Citrus

Shaved fennel salad – lightly dressed with pops of citrus and something salty – is a dish I make often, especially when it’s hot. And when I tasted the aforementioned Fangst mussels (Blamusling No. 1), I knew these two were a catch made in heaven. A light dressing of neutral oil and apple cider vinegar marries the crisp, raw fennel with burnt wedges of meyer lemon. Topped with the meaty mussels interspersed amongst flavor-bombs of a fennel-garlic aioli (made from the tin oil those marinated beauties came bathed in), and finished with Meyer lemon zest and flaky sea salt, this dish is bright and balanced and bonkers delicious.

TINGREDIENTS:

• 1 tin Fangst Blamusling No. 1 Mussels (marinated in dill and fennel seed)

• 1 medium fennel bulb, split, cored, sliced thin on mandolin (1-2mm slices)

• Fennel frond

• Zest of 2 meyer lemons

• 2 Meyer lemons, peeled, and cut into wedges

• ⅓ Cup avocado oil + 2 tbs, measured separately

• 1 Tsp apple cider vinegar, measured in two ½ tsp portions

• 1 Egg yolk

• 1 Medium clove garlic, crushed

• Flaky sea salt, to taste

To make the aioli, place the egg yolk, crushed garlic, half the fennel frond, ½ tsp of apple cider vinegar, and pinch of salt in a small cup that’s the right size and shape to accommodate an immersion blender. (note: this recipe can also be made with a good whisk, wide mixing bowl, and elbow grease). Blend the ingredients on high until well incorporated. Slowly drizzle the ⅓ cup of avocado oil, blending to emulsify. Crack the lid of the mussels. Ogle their beauty. Gently drizzle the tin oil into the cup, blending to emulsify. Be careful not to lose any of the mussels in the process. Stir in half the lemon zest and salt to taste. Funnel into a squeeze bottle and set aside.

Line a metal baking sheet or tinfoil with the meyer lemon wedges. Hit them with a torch until lightly charred. Flip and repeat. (note: if you don’t own a torch, you can sear them in a hot cast iron skillet instead)

Mix the remaining avocado oil with the remaining apple cider vinegar and a pinch of sea salt.

Toss the fennel in ¾ of the dressing and plate flat on a platter or shallow bowl. Afterward, add the burnt lemon to the mixing bowl and toss with remaining ¼ of the dressing. Carefully arrange the citrus atop the fennel to your liking.

Arrange the mussels next, followed by generous dots of the aioli, the remaining fennel frond and lemon zest and finally a dusting of flaky sea salt.

Canjoy!

Serves 2-4