Mussels Steamed with Fennel, Lovage and Cherry Tomatoes

Mussles steamed with fennel, lovage and cherry tomatoes 150 Image by: Mussles steamed with fennel, lovage and cherry tomatoes 150 Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2010

Ingredients

  • 2 lbs mussels
  • 2 tablespoons olive oil
  • 1/2 bulb fennel chopped
  • 2 shallots thinly sliced
  • 1 clove garlic thinly sliced
  • 2 cups cherry tomatoes halved
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup packed lovage leaves (or 1/4 cup/60 mL each parsley and celery leaves), coarsely chopped
  • 1/2 cup white wine

Method

Scrub mussels; discard any that do not close. Set aside.

In Dutch oven, heat oil over medium-high heat; cook fennel, shallots and garlic, stirring occasionally, until softened, about 4 minutes.

Stir in tomatoes, salt and pepper; cook, stirring, just until tomatoes begin to break up, about 3 minutes.

Stir in lovage and wine; boil for 1 minute, scraping up browned bits. Add mussels; cover and boil until mussels open, about 8 minutes. Using slotted spoon, transfer mussels to deep bowl, discarding any that do not open. Pour sauce over mussels.

Nutritional facts Per serving: about

  • Sodium 296 mg
  • Protein 9 g
  • Calories 161.0
  • Total fat 9 g
  • Potassium 452 mg
  • Cholesterol 19 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 28.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mussels Steamed with Fennel, Lovage and Cherry Tomatoes

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