ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mussels with Leeks, Fennel, and Tomatoes

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.