ITALIAN ALE MUSSELS

ITALIAN ALE MUSSELS

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    pounds mussels in shells

  • 1

    tablespoon olive oil

  • 2

    fennel bulbs, cored and sliced

  • 3

    cloves garlic, minced

  • 1

    14½ - 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

  • ½

    teaspoon crushed red pepper

  • ¼

    teaspoon black pepper

  • ¼

    cup snipped fresh Italian (flat-leaf) parsley

  • 1

    tablespoon butter

  • Fennel fronds (optional)

  • Toasted or grilled artisanal bread slices (optional)

Directions

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;


Nutrition

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