Mussels with Fennel

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

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Nutritional Information

Amount per serving
  • Calories: 101
  • Calories from fat: 26%
  • Fat: 2.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 8.7g
  • Carbohydrate: 10.8g
  • Fiber: 0.2g
  • Cholesterol: 16mg
  • Iron: 3.6mg
  • Sodium: 383mg
  • Calcium: 91mg

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

  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.
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