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Mussels with Fennel

Yield 6 servings (serving size: 7 mussels and about 3/4 cup broth)
Here's an easy make-ahead tip to start your meal. Clean the mussels and prepare the broth ahead of time. Just before serving, bring the broth to a simmer, add the mussels, and cook until shells open.

Ingredients

  • 2 teaspoons olive oil
  • 1 1/2 cups chopped fennel bulb (about 2 small bulbs)
  • 1 teaspoon fennel seeds
  • 2 garlic cloves, minced
  • 3/4 cup dry white wine
  • 1/2 cup water
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
  • 42 mussels (about 2 pounds), scrubbed and debearded

Nutrition Information

  • calories 101
  • caloriesfromfat 26 %
  • fat 2.9 g
  • satfat 0.5 g
  • monofat 1.4 g
  • polyfat 0.5 g
  • protein 8.7 g
  • carbohydrate 10.8 g
  • fiber 0.2 g
  • cholesterol 16 mg
  • iron 3.6 mg
  • sodium 383 mg
  • calcium 91 mg

How to Make It

  1. Heat oil in a large skillet over medium-high heat. Add fennel, fennel seeds, and garlic; sauté 3 minutes. Stir in wine, water, juice, salt, and tomatoes; bring to a boil. Reduce heat, and simmer 10 minutes. Add mussels; cover and cook 6 minutes or until shells open. Remove from heat; discard any unopened shells.