Steamed Mussels with Fennel and Tomatoes

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

Yield: 6 servings (serving size: about 15 mussels and 1/2 cup broth)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 256
  • Fat: 8.4g
  • Saturated fat: 1.4g
  • Protein: 28.2g
  • Carbohydrate: 16.3g
  • Cholesterol: 64mg
  • Iron: 9.7mg
  • Sodium: 770mg
  • Calories from fat: 30%
  • Fiber: 2g
  • Calcium: 94mg


  • 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


  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
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