Grilled Mussel And Potato Salad

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
519
FAT
87%
CHOL
32%
SOD
66%

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Ingredients for 4 servings

1 pound small (1 1/2-inch) red boiling potatoes

6 tablespoons extra-virgin olive oil

1/4 cup fresh lemon juice

2 pounds mussels (preferably cultivated), cleaned but not steamed

1 fennel bulb (sometimes called anise; 1 pound), stalks discarded and bulb halved and very thinly sliced

1/2 cup finely chopped fresh flat-leaf parsley

1/3 cup brine-cured black olives, pitted and chopped

1 tablespoon drained bottled capers

Special equipment: a disposable aluminum baking pan (at least 1 inch deep)

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