Mussels with Fennel

recipe
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.

Yield:

6 servings (serving size: 7 mussels and about 3/4 cup broth)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

March 2002
My Notes

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

Add Note