Mussels Steamed with Fennel, Lovage and Cherry Tomatoes
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Mussels Steamed with Fennel, Lovage and Cherry TomatoesVisit www.canadianliving.com for full recipe details.2 user reviews.
Mussels Steamed with Fennel, Lovage and Cherry Tomatoes
Photography by Jim Norton
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 161161 cal |
| pro | 9 g9g pro |
| total fat | 9 g9g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 9 g9g carb |
| fibre | 2 g2g fibre |
| chol | 19 mg19mg chol |
| sodium | 296 mg296mg sodium |
| potassium | 452 mg452mg potassium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 2121 iron |
| vit A | 1010 vit A |
| vit C | 2828 vit C |
| folate | 1919 folate |
- Preparation time: 9 minutes
- Cook time : 16 minutes
- Total time : PT25M
Ingredients
- 2 lb mussels 2 lb mussels
- 2 tbsp olive oil 2 tbsp olive oil
- 1/2 bulb fennel , chopped1/2 bulb fennel, chopped
- 2 shallots , thinly sliced2 shallots, thinly sliced
- 1 clove garlic , thinly sliced1 clove garlic, thinly sliced
- 2 cups cherry tomatoes , halved2 cups cherry tomatoes, halved
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1/2 cup packed lovage leaves , (or 1/4 cup/60 mL each parsley and celery leaves), coarsely chopped1/2 cup packed lovage leaves, (or 1/4 cup/60 mL each parsley and celery leaves), coarsely chopped
- 1/2 cup white wine 1/2 cup white wine
Preparation
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.
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.
Source : Canadian Living Magazine: September 2010
- Keywords : Dinner; Mussels; Fennel; Tomatoes; White wine; One-Pot; 200 calories;
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