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Mussels With Fennel and Wine

Mussels With Fennel and Wine
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Serves 4| Hands-On Time: | Total Time:



  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.
By February, 2013

Nutritional Information

  • Per Serving
  • Calories 228
  • Fat 14g
  • Sat Fat 2g
  • Cholesterol 0mg
  • Sodium 257mg
  • Protein 6g
  • Carbohydrate 23g
  • Sugar 3g
  • Fiber 6g
  • Iron 3mg
  • Calcium 107mg
What does this mean? See Nutrition 101 .

Quick Tip

Mussels will last for up to 2 days in the refrigerator so long as air can circulate around them. If the mussels come in a plastic or closed bag, transfer them to a bowl or a colander with a dish underneath it. Cover with a damp cloth.

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