Steamed Mussels with Fennel and Tomatoes

Oxmoor House
Serve with slices of crusty bread to soak up every drop of the savory broth.
6 servings (serving size: about 15 mussels and 1/2 cup broth)


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4 teaspoons olive oil
1 cup finely chopped onion (about 1 small)
2/3 cup finely chopped fennel bulb (about 1/2 small bulb)
4 plum tomatoes, seeded and diced (about 1 1/2 cups)
3 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup dry white wine
3 pounds mussels, scrubbed and debearded
1/4 cup finely chopped fresh parsley


Prep: 23 Minutes
Cook: 20 Minutes

Heat oil in a large Dutch oven over medium-high heat; add onion and fennel. Cook 5 minutes or until tender, stirring often. Add tomato and next 3 ingredients, and cook 3 minutes or until tomato softens, stirring often. Add wine, and bring to a boil. Add mussels; cover and simmer 10 minutes or until shells open. Remove from heat; discard any unopened shells. Place mussels in wide, shallow bowls; ladle broth over mussels. Sprinkle with parsley

Created date

March 2010

Nutritional Information

Calories 256
Fat 8.4 g
Satfat 1.4 g
Protein 28.2 g
Carbohydrate 16.3 g
Cholesterol 64 mg
Iron 9.7 mg
Sodium 770 mg
Caloriesfromfat 30 %
Fiber 2 g
Calcium 94 mg