Fennel salad and mussels

08590 FENNEL SALAD and mussels INGREDIENTS for 4 PEOPLE 2 fennel, 300 g of potatoes, onion, 3 tablespoons olive oil, the zest of 1/2 lemons untreated, 1/2 teaspoon of powdered ginger, a pinch of chili powder, a dose of Saffron powder, 12 black olives, 1 tablespoon chopped cilantro, a pound of mussels, large, sprigs of cilantro for garnish, salt and black pepper.

Clean the fennel and thinly cut sides hold.

Peel and cut the potatoes into four in height, Cook for 20 minutes to steam and after 10 minutes add the fennel.

Peel and chop the onion in a pan with oil, let it dry for 5 minutes over low heat.

Add the lemon zest, ginger, chili and saffron, stir and continue cooking for 5 minutes over low heat.

In a bowl place the potatoes, fennel and the mixture prepared earlier.

Pour 5 cl water, olives, cilantro and the mussels in a pan.

Cover and cook for 5 minutes over medium heat, time to open the mussels.

Remove the mussels from the pan with a skimmer, Peel and strain the cooking sauce.

Add the mussels and cooking sauce in Bowl and let cool for 10 minutes at room temperature.

Spread the salad dishes garnished with the cilantro and serve warm.