Steamed Mussels with Fennel and Tomatoes

Name: Steamed Mussels with Fennel and Tomatoes
Prep time: 43 min
Cook time: 43 min
Total time: 43 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 237 milliliters dry white wine; 158 milliliters finely chopped fennel bulb (about 1/2 small bulb); 59 milliliters finely chopped fresh parsley; 3 cloves garlic, minced; 1 kilograms mussels, scrubbed and debearded; 4 teaspoons olive oil; 237 milliliters finely chopped onion (about 1 small); 355 milliliters plum tomatoes, seeded and diced (about; 0 teaspoons salt

Steamed Mussels with Fennel and Tomatoes might be just the hor d'oeuvre you are searching for. This recipe serves 6. Watching your figure? This gluten free, dairy free, and primal recipe has 172 calories, 14g of protein, and 5g of fat per serving. A mixture of pepper, parsley, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 43 minutes.

Instructions

Heat oil in a large Dutch oven over medium-high heat; add onion and fennel. Cook 5 minutes or until tender, stirring often.

Ingredients you will need

Fennel

Onion

Cooking Oil

Equipment you will use

Dutch Oven

Add tomato and next 3 ingredients, and cook 3 minutes or until tomato softens, stirring often.

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Tomato

Add wine, and bring to a boil.

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Wine

Add mussels; cover and simmer 10 minutes or until shells open.

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Mussels

Pasta Shells

Remove from heat; discard any unopened shells.

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Pasta Shells

Place mussels in wide, shallow bowls; ladle broth over mussels.

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Mussels

Broth

Equipment you will use

Bowl

Ladle

Sprinkle with parsley

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Parsley

Equipment

Dutch Oven

Bowl

Ladle

Ingredients

Servings:

0teaspoons

freshly ground black pepper 237milliliters

dry white wine 158milliliters

finely chopped fennel bulb (about 1/2 small bulb)59milliliters

finely chopped fresh parsley 3cloves

garlic, minced 1kilograms

mussels, scrubbed and debearded 4teaspoons

olive oil 237milliliters

finely chopped onion (about 1 small)355milliliters

plum tomatoes, seeded and diced (about 0teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. 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 A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.