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Mussels in Fennel Broth

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: about 1 pound mussels and 1/2 cup broth)
Serve with crusty baguette to soak up the flavorful broth.


  • The 5 Ingredients
  • 1 large fennel bulb with stalks
  • 2 garlic cloves, thinly sliced
  • 1/2 cup dry vermouth
  • 4 pounds mussels, scrubbed and debearded
  • 2 tablespoons butter

Nutrition Information

  • calories 288
  • fat 11.4 g
  • satfat 4.7 g
  • monofat 2.7 g
  • polyfat 1.7 g
  • protein 30.7 g
  • carbohydrate 14.4 g
  • fiber 1.9 g
  • cholesterol 85 mg
  • iron 10.5 mg
  • sodium 788 mg
  • calcium 100 mg

How to Make It

  1. Directions: Chop fennel bulb to measure 2 cups. Chop fennel fronds to measure 1 tablespoon. Heat a large Dutch oven over medium-high heat. Add chopped fennel bulb and garlic; sauté 3 minutes. Add 1 cup water and vermouth to pan; bring to a boil. Cover, reduce heat, and simmer for 3 minutes or until fennel is tender. Add mussels to pan; cover and cook 5 minutes or until shells open. Remove mussels from pan and keep warm; discard any unopened shells. Remove pan from heat, and add 2 tablespoons butter, stirring until butter melts. Serve fennel broth over mussels, and sprinkle with fennel fronds.