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Steamed Mussels with Fennel and Tomatoes

Steamed Mussels with Fennel and Tomatoes

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

Oxmoor House JANUARY 2008

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


  • 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


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

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

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Steamed Mussels with Fennel and Tomatoes Recipe