- Yield: 4 servings
- Prep: 10 mins
- Cook: 12 mins
Mussels make a savory broth that is best sopped up with French bread. Serves 2 as a main course or 4 as an appetizer.
- 2tablespoons olive oil
- 1/2cup finely chopped red onion
- 1medium fennel bulb, trimmed and chopped
- 2cloves garlic, minced
- 1large tomato, cored and chopped
- 1 1/2teaspoons chopped fresh rosemary or 1/2 teaspoon dried
- 1teaspoon fresh thyme leaves or 1/2 teaspoon dried
- 1/4teaspoon salt
- 1/4teaspoon freshly ground black pepper
- 3/4cup white wine or dry vermouth
- 2pounds mussels, cleaned and debearded
- Heat oil in a large Dutch oven over medium heat. Add onion; saute 3 minutes. Add fennel and garlic; saute 3 minutes.
- Add tomatoes, rosemary, thyme, salt, pepper and wine. Bring to a boil. Add mussels and toss.
- Cover, reduce heat, and simmer until shells open, about 5 minutes. Discard any mussels that do not open. Serve with French bread to soak up the juices.
Recipe by Bruce Weinstein and Mark Scarbrough.
Nutritional Info *per serving
- Glycemic Load 0
- Calories 520
- Fat 17g
- Saturated Fat 3g
- Polyunsaturated Fat 3.5g
- Monounsaturated Fat 7g
- Cholesterol 125mg
- Sodium 1020mg
- Potassium 1030mg
- Carbohydrate 27g
- Fiber 3g
- Sugars 2g
- Protein 55g
- Trans Fat 0g
- Vitamin A 25%
- Vitamin C 80%
- Calcium 10%
- Iron 90%