Mussels in Fennel Broth

Mussels in Fennel Broth Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Serve with crusty baguette to soak up the flavorful broth.

Yield:

4 servings (serving size: about 1 pound mussels and 1/2 cup broth)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

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.

Marge Perry,

Cooking Light

May 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note