Mussels With Fennel and Wine

mussels-fennel-wine
Photo by Yunhee Kim
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 228 calories
    • Fat 14 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 257 mg
    • Protein 6 g
    • Carbohydrate 23 g
    • Sugar 3 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 107 mg

Ingredients

  1. Check 3tablespoons unsalted butter
  2. Check 1 large fennel bulb, coarsely chopped, plus fennel fronds for serving
  3. Check 2 shallots, chopped
  4. Check kosher salt and black pepper
  5. Check 2pounds mussels, scrubbed
  6. Check 1/2cup dry white wine
  7. Check 3tablespoons olive oil
  8. Check 2tablespoons white wine vinegar
  9. Check 5ounces mixed greens (about 6 cups)
  10. Check country bread, for serving

Directions

  1. Melt the butter in a large pot over medium heat. Add the fennel, shallots, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes.
  2. Add the mussels and wine and simmer, covered, until the mussels open, 4 to 6 minutes. (Discard any mussels that remain closed.)
  3. Meanwhile, combine the oil, vinegar, and ¼ teaspoon each salt and pepper in a large bowl. Add the greens and toss to combine.
  4. Serve the mussels with the cooking liquid. Sprinkle with the fennel fronds and serve with the salad and bread.