Mussels with Leeks, Fennel, and Tomatoes

Name: Mussels with Leeks, Fennel, and Tomatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 79 milliliters dry white wine; 177 milliliters thinly sliced fennel bulb; 2 teaspoons chopped fresh chives; 177 milliliters thinly sliced leek; 907 grams mussels; 158 milliliters finely chopped shallots; 710 milliliters Lobster Stock; 118 milliliters chopped seeded tomato

You can never have too many hor d'oeuvre recipes, so give Mussels with Leeks, Fennel, and Tomatoes a try. Watching your figure? This gluten free, dairy free, and primal recipe has 290 calories, 29g of protein, and 5g of fat per serving. This recipe serves 2. This recipe covers 33% of your daily requirements of vitamins and minerals. If you have lobster stock, wine, shallots, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Simmer first 6 ingredients in a Dutch oven over high heat.

Equipment you will use

Dutch Oven

Add mussels; cover, reduce heat, and cook 4 minutes or until shells open.

Ingredients you will need

Mussels

Pasta Shells

Remove from heat; discard any unopened shells. Divide mussels and broth evenly between 2 shallow bowls.

Ingredients you will need

Mussels

Pasta Shells

Broth

Equipment you will use

Bowl

Sprinkle with tomato and chives.

Ingredients you will need

Chives

Tomato

Equipment

Dutch Oven

Bowl

Ingredients

Servings:

0teaspoons

black pepper 79milliliters

dry white wine 177milliliters

thinly sliced fennel bulb 2teaspoons

chopped fresh chives 177milliliters

thinly sliced leek 907grams

mussels 158milliliters

finely chopped shallots 710milliliters

Lobster Stock 118milliliters

chopped seeded tomato

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. The Rochioli Estate Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.