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Ingredients
2 tablespoons olive oil
½ cup finely chopped red onion
1 medium fennel bulb, trimmed and chopped
2 garlic cloves, minced
1 large tomato, cored and chopped
1½ teaspoons chopped fresh rosemary or ½ teaspoon
dried
1 teaspoon fresh thyme leaves or ½ teaspoon dried
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
¾ cup dry white wine or dry vermouth
2 pounds mussels, cleaned and debearded
Instructions
½ cup finely chopped red onion
1 medium fennel bulb, trimmed and chopped
2 garlic cloves, minced
1 large tomato, cored and chopped
1½ teaspoons chopped fresh rosemary or ½ teaspoon
dried
1 teaspoon fresh thyme leaves or ½ teaspoon dried
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
¾ cup dry white wine or dry vermouth
2 pounds mussels, cleaned and debearded
1. Heat oil in a large Dutch oven over medium heat. Add onion; saute 3 minutes. Add fennel and garlic; saute 3 minutes.
2. 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. Serves 2.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish America's Harvest, "Mussel Bound," August 2007.
Nutritional Information
2. 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. Serves 2.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish America's Harvest, "Mussel Bound," August 2007.
Per serving: 420 calories, 18g fat, 23g prot., 26g carbs., 5g fiber, 850mg sodium.
