- 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
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.