Prep Time
23 Mins
Cook Time
20 Mins
Yield
6 servings (serving size: about 15 mussels and 1/2 cup broth)

Serve with slices of crusty bread to soak up every drop of the savory broth.

How to Make It

Heat oil in a large Dutch oven over medium-high heat; add onion and fennel. Cook 5 minutes or until tender, stirring often. Add tomato and next 3 ingredients, and cook 3 minutes or until tomato softens, stirring often. Add wine, and bring to a boil. Add mussels; cover and simmer 10 minutes or until shells open. Remove from heat; discard any unopened shells. Place mussels in wide, shallow bowls; ladle broth over mussels. Sprinkle with parsley

Oxmoor House Healthy Eating Collection

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