Rating: 2.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

Serve with crusty baguette to soak up the flavorful broth.

Marge Perry
Recipe by Cooking Light May 2010

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: about 1 pound mussels and 1/2 cup broth)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Directions: Chop fennel bulb to measure 2 cups. Chop fennel fronds to measure 1 tablespoon. Heat a large Dutch oven over medium-high heat. Add chopped fennel bulb and garlic; sauté 3 minutes. Add 1 cup water and vermouth to pan; bring to a boil. Cover, reduce heat, and simmer for 3 minutes or until fennel is tender. Add mussels to pan; cover and cook 5 minutes or until shells open. Remove mussels from pan and keep warm; discard any unopened shells. Remove pan from heat, and add 2 tablespoons butter, stirring until butter melts. Serve fennel broth over mussels, and sprinkle with fennel fronds.

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Nutrition Facts

288 calories; fat 11.4g; saturated fat 4.7g; mono fat 2.7g; poly fat 1.7g; protein 30.7g; carbohydrates 14.4g; fiber 1.9g; cholesterol 85mg; iron 10.5mg; sodium 788mg; calcium 100mg.
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