Mussels in a Fennel & White Wine Broth

Name: Mussels in a Fennel & White Wine Broth
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters halved cherry tomatoes; 1 bulb fennel, trimmed and thickly sliced; 59 milliliters chopped fresh flat-leaf parsley; 3 cloves garlic, thinly sliced; 454 grams mussels, cleaned and debearded; 2 Tbsps olive oil; 118 milliliters white wine

Mussels in a Fennel & White Wine Broth might be just the hor d'oeuvre you are searching for. One portion of this dish contains about 8g of protein, 7g of fat, and a total of 150 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 55 minutes. Head to the store and pick up garlic, olive oil, wine, and a few other things to make it today.

Instructions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

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Baking Paper

Baking Sheet

Oven

Place fennel slices in a bowl.

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Fennel

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Bowl

Drizzle 1 tablespoon olive oil over fennel and toss to coat.

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Olive Oil

Fennel

Transfer to prepared baking sheet and roast in the preheated oven until fennel is cooked through and beginning to caramelize, 25 to 35 minutes.

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Fennel

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Baking Sheet

Oven

Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat.

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Olive Oil

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Frying Pan

Add garlic; cook, stirring frequently until garlic is fragrant and light golden, 1 to 2 minutes.

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Garlic

Stir mussels into garlic; toss to evenly combine. Stir in roasted fennel, cherry tomatoes, and white wine. Bring to a boil, cover, and cook until mussels are all opened, 3 to 5 minutes. Stir in parsley and serve.

Ingredients you will need

Cherry Tomato

White Wine

Mussels

Parsley

Fennel

Garlic

Equipment

Ingredients

Servings:

237milliliters

halved cherry tomatoes 1

bulb fennel, trimmed and thickly sliced 59milliliters

chopped fresh flat-leaf parsley 3cloves

garlic, thinly sliced 454grams

mussels, cleaned and debearded 2Tbsps

olive oil 118milliliters

white wine

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try 7Cellars Elway's Reserve Chardonnay. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 28 dollars per bottle.