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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Mussels in Fennel Broth

Serve with crusty baguette to soak up the flavorful broth.

Cooking Light MAY 2010

  • Yield: 4 servings (serving size: about 1 pound mussels and 1/2 cup 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


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.

Nutritional Information

Amount per serving
  • Calories: 288
  • Fat: 11.4g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.7g
  • Protein: 30.7g
  • Carbohydrate: 14.4g
  • Fiber: 1.9g
  • Cholesterol: 85mg
  • Iron: 10.5mg
  • Sodium: 788mg
  • Calcium: 100mg

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Mussels in Fennel Broth recipe