Mussels with Leeks, Fennel, and Tomatoes

Mussels with Leeks, Fennel, and Tomatoes Recipe
Photo: Karry Hosford


2 servings (serving size: about 18 mussels, 2 cups broth, 1/4 cup tomato, and 3/4 teaspoon chives)

Recipe from

Cooking Light

Nutritional Information

Calories 379
Caloriesfromfat 21 %
Fat 8.9 g
Satfat 1.6 g
Monofat 3 g
Polyfat 2.1 g
Protein 37.8 g
Carbohydrate 30.7 g
Fiber 2.8 g
Cholesterol 84 mg
Iron 13.5 mg
Sodium 937 mg
Calcium 143 mg


3 cups Lobster Stock
3/4 cup thinly sliced leek
3/4 cup thinly sliced fennel bulb
2/3 cup finely chopped shallots
1/3 cup dry white wine
1/4 teaspoon black pepper
2 pounds mussels
1/2 cup chopped seeded tomato
1 1/2 teaspoons chopped fresh chives


Simmer first 6 ingredients in a Dutch oven over high heat. Add mussels; cover, reduce heat, and cook 4 minutes or until shells open. Remove from heat; discard any unopened shells. Divide mussels and broth evenly between 2 shallow bowls. Sprinkle with tomato and chives.

Rebecca Charles,

Cooking Light

July 2003
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