Here's an easy make-ahead tip to start your meal. Clean the mussels and prepare the broth ahead of time. Just before serving, bring the broth to a simmer, add the mussels, and cook until shells open.

Recipe by Cooking Light March 2002

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Recipe Summary

Yield:
6 servings (serving size: 7 mussels and about 3/4 cup broth)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium-high heat. Add fennel, fennel seeds, and garlic; sauté 3 minutes. Stir in wine, water, juice, salt, and tomatoes; bring to a boil. Reduce heat, and simmer 10 minutes. Add mussels; cover and cook 6 minutes or until shells open. Remove from heat; discard any unopened shells.

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Nutrition Facts

101 calories; calories from fat 26%; fat 2.9g; saturated fat 0.5g; mono fat 1.4g; poly fat 0.5g; protein 8.7g; carbohydrates 10.8g; fiber 0.2g; cholesterol 16mg; iron 3.6mg; sodium 383mg; calcium 91mg.
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