Mussels in Fennel Tomato Sauce
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Mussels in Fennel Tomato Sauce
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 141 |
| pro | 10 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 14 g |
| fibre | 3 g |
| chol | 18 mg |
| sodium | 587 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 26 |
| vit A | 12 |
| vit C | 50 |
| folate | 23 |
Ingredients
- 2 lb mussels
- 1 can (14 oz/398 mL) tomatoes
- 1 tbsp extra-virgin olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 stalk celery, diced
- 1/2 fennel bulb, diced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 bay leaf
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup white wine or sodium-reduced chicken stock
- 1 tbsp tomato paste
- 1/4 cup chopped fresh parsley
Preparation
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:
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:
Source : Canadian Living Magazine: September 2006
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