Mussels With Fennel and Wine

Mussels With Fennel and Wine
Yunhee Kim
Steam the mussels in white wine, fennel, shallots, and butter until their shells open—that means they’re ready to eat.

Get the recipe for Mussels With Fennel and Wine.
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

3
tablespoons
unsalted butter
1
large fennel bulb, coarsely chopped, plus fennel fronds for serving
2
shallots, chopped
kosher salt and black pepper
2
pounds
mussels, scrubbed
1/2
cup
dry white wine
3
tablespoons
olive oil
2
tablespoons
white wine vinegar
5
ounces
mixed greens (about 6 cups)
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.
Charlyne Mattox
February 2013

Nutritional Information

  • Per Serving
  • Calories 228
  • 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
What does this mean? See Nutrition 101.