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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 379
  • Calories from fat: 21%
  • Fat: 8.9g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 2.1g
  • Protein: 37.8g
  • Carbohydrate: 30.7g
  • Fiber: 2.8g
  • Cholesterol: 84mg
  • Iron: 13.5mg
  • Sodium: 937mg
  • Calcium: 143mg


  • 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


  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.
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