Mussels in Fennel Broth

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

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.

Note:

Marge Perry,

May 2010