Mussels in Fennel Tomato Sauce

Mussels in Fennel Tomato Sauce 150 Image by: Mussels in Fennel Tomato Sauce 150 Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2006

Ingredients

  • 2 lbs mussels
  • 1 can tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 celery diced
  • 1/2 fennel bulb diced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup white wine or sodium-reduced chicken stock
  • 1 tablespoon tomato paste
  • 1/4 cup chopped fresh parsley

Method

Scrub mussels, removing any beards. Discard any that do not close when tapped. Set aside. Drain and dice tomatoes, reserving juice. Set aside.

In Dutch oven or large saucepan, heat oil over medium heat; fry onion, garlic, celery, fennel, basil, oregano, bay leaf, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.

Add tomatoes and reserved juice, wine and tomato paste; bring to boil. Reduce heat and simmer, uncovered, until liquid is reduced by half, about 5 minutes.

Add mussels; cover and steam over medium-high heat, stirring once, until mussels open, about 5 minutes. Discard any that do not open. Discard bay leaf. Stir in parsley.

More mussel recipes:

Nutritional facts Per serving: about

  • Sodium 587 mg
  • Protein 10 g
  • Calories 141.0
  • Total fat 5 g
  • Cholesterol 18 mg
  • Saturated fat 1 g
  • Total carbohydrate 14 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 23.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 50.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mussels in Fennel Tomato Sauce

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