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Flexing Mussels


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  • 4 pounds mussels
  • 4 tablespoons unsalted butter
  • 1 leek, white part only washed well, patted dry, and thinly sliced
  • 1 cup diced (1/4") fennel bulb
  • 1/4 cup finely-chopped shallots
  • 2 cups diced (1/4") seeded tomatoes
  • 1/2 cup chopped flat-leaf parsley
  • 1 tablespoon finely-minced garlic
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 cup dry white wine


Servings 4


Step 1

Scrub the mussel shells well with a stiff brush and rinse in several changes of cold water. Just before cooking, pull off the beards and discard; reserve mussels.

Melt the butter in a large, heavy, nonreactive pot over medium heat. Add the leek, fennel and shallots; cook, stirring, until wilted, about 8 minutes.

Add the tomatoes, parsley and garlic; cook for 2 minutes. Season with salt and pepper.

Add the mussels and the wine and raise the heat to high. Cover and cook, shaking the pot occasionally, until all the mussels have opened, 6 to 8 minutes. Discard any that do not open. Serve immediately in shallow bowls with the vegetables and broth.

This recipe yields 4 servings.

Per serving: 315 calories, 21g carbohydrates, 23g protein, 16g fat, 80mg cholesterol.

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