This recipe isn't bad, I just found it to be too much work for the end result. The presentation was beautiful, and the serving size was generous. But I would prefer to leave this type of mussel recipe up to the resturants.
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
More From Cooking Light
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
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
Preparation
- 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.
Mussels with Leeks, Fennel, and Tomatoes Recipe at a Glance
- COURSE: Appetizers, Hors d'Oeuvres
- CUISINE: American
- MAIN INGREDIENT: Shellfish
- DIETARY CONSIDERATION: Gluten-Free
- PUBLICATION: Cooking Light
More Recipes for Appetizers
-
Tomato-Leek Pie
Southern Living -
Mussels with Tomato and Dill
Cooking Light
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy