ITALIAN ALE MUSSELS
By joanmarie
Ingredients
- 2 pounds mussels in shells
- 1 tablespoon olive oil
- 2 fennel bulbs, cored and sliced
- 3 cloves garlic, minced
- 1 14 1/2 - ounce can fire-roasted no-salt-added diced tomatoes
- 1 12 - ounce bottle Belgian white ale
- 1 cup reduced-sodium chicken broth
- 2 teaspoons snipped fresh thyme
- 1 teaspoon snipped fresh rosemary
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon black pepper
- 1/4 cup snipped fresh Italian (flat-leaf) parsley
- 1 tablespoon butter
- Fennel fronds (optional)
- Toasted or grilled artisanal bread slices (optional)
Details
Cooking time 40mins
Adapted from DIABETICLIVING.COM
Preparation
Step 1
To clean live mussels, rinse under cool running water and scrub with a hard-bristle brush. Remove and discard beards.
In a 6- to 8-quart Dutch oven heat oil over medium heat. Add sliced fennel and garlic; cook 3 minutes. Stir in tomatoes, ale, broth, thyme, rosemary, crushed red pepper, and black pepper. Bring to boiling. Add mussels; stir to combine. Cover and reduce heat to medium. Cook 5 to 7 minutes or until mussels open. Using a slotted spoon, transfer mussels to a serving bowl, reserving vegetable-broth mixture in Dutch oven. Discard any mussels that do not open.
Return mixture in Dutch oven to boiling; remove from heat. Stir in parsley and butter. Spoon mixture over mussels. If desired, garnish with fennel fronds. If desired, serve with bread.
Nutrition Facts Per Serving:
Servings Per Recipe: 4
PER SERVING: 261 cal., 9 g total fat (3 g sat. fat), 39 mg chol., 567 mg sodium, 21 g carb. (5 g fiber, 3 g sugars), 17 g pro.
Diabetic Exchanges
Vegetables (d.e): 1; Starch (d.e): 1; Lean Meat (d.e): 2; Fat (d.e): 1.5;
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