Ingredients
| Quantity | Ingredients |
|---|---|
| 2 tsp | olive oil |
| 1 1/2 cups | chopped fennel bulb (about 2 small bulbs) |
| 1 tsp | fennel seeds |
| 2 | garlic cloves, minced |
| 3/4 cup | dry white wine |
| 1/2 cup | water |
| 2 tbsp | fresh lemon juice |
| 1/2 tsp | salt |
| 2 | (14.5-ounce) cans no-salt-added diced tomatoes, undrained |
| 42 | mussels (about 2 pounds), scrubbed and debearded |
Directions
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.
Yield: 6 servings (serving size: 7 mussels and about 3/4 cup broth)
CALORIES 101 (26% from fat); FAT 2.9g (sat 0.5g,mono 1.4g,poly 0.5g); PROTEIN 8.7g; CHOLESTEROL 16mg; CALCIUM 91mg; SODIUM 383mg; FIBER 0.2g; IRON 3.6mg; CARBOHYDRATE 10.8g
Yield: 6 servings (serving size: 7 mussels and about 3/4 cup broth)
CALORIES 101 (26% from fat); FAT 2.9g (sat 0.5g,mono 1.4g,poly 0.5g); PROTEIN 8.7g; CHOLESTEROL 16mg; CALCIUM 91mg; SODIUM 383mg; FIBER 0.2g; IRON 3.6mg; CARBOHYDRATE 10.8g
Source: cookinglight.com