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

Recipe by Oxmoor House January 2008

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Recipe Summary

prep:
23 mins
cook:
20 mins
total:
43 mins
Yield:
6 servings (serving size: about 15 mussels and 1/2 cup broth)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

256 calories; fat 8.4g; saturated fat 1.4g; protein 28.2g; carbohydrates 16.3g; cholesterol 64mg; iron 9.7mg; sodium 770mg; calories from fat 30%; fiber 2g; calcium 94mg.
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