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Steamed Mussels with Fennel and Tomatoes

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.

Ingredients

  • 4 teaspoons olive oil
  • 1 cup finely chopped onion (about 1 small)
  • 2/3 cup finely chopped fennel bulb (about 1/2 small bulb)
  • 4 plum tomatoes, seeded and diced (about 1 1/2 cups)
  • 3 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup dry white wine
  • 3 pounds mussels, scrubbed and debearded
  • 1/4 cup finely chopped fresh parsley

Nutrition Information

  • calories 256
  • fat 8.4 g
  • satfat 1.4 g
  • protein 28.2 g
  • carbohydrate 16.3 g
  • cholesterol 64 mg
  • iron 9.7 mg
  • sodium 770 mg
  • caloriesfromfat 30 %
  • fiber 2 g
  • calcium 94 mg

How to Make It

  1. 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