Flexing Mussels

Flexing Mussels
Flexing Mussels

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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