Italian Ale Mussels

Italian Ale Mussels

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From: Diabetic Living Magazine

Serve this elegant dish garnished with fennel fronds with a side of grilled artisanal bread slices.

Ingredients 4 servings

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Original recipe yields 4 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 pounds mussels in shells
  • 1 tablespoon olive oil
  • 2 fennel bulbs, cored and sliced
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can fire-roasted no-salt-added diced tomatoes
  • 1 (12 fluid ounce) can or bottle Belgian white ale
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons snipped fresh thyme
  • 1 teaspoon snipped fresh rosemary
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon black pepper
  • ¼ cup snipped fresh Italian (flat-leaf) parsley
  • 1 tablespoon butter
  • Fennel fronds (optional)
  • Toasted or grilled artisanal bread slices (optional)

Preparation

  • Prep

  • Ready In

  1. To clean live mussels, rinse under cool running water and scrub with a hard-bristle brush. Remove and discard beards.
  2. In a 6- to 8-quart Dutch oven, heat oil over medium heat. Add sliced fennel and garlic; cook 3 minutes. Stir in tomatoes, ale, broth, thyme, rosemary, crushed red pepper and black pepper. Bring to boiling. Add mussels; stir to combine. Cover and reduce heat to medium. Cook 5 to 7 minutes or until mussels open. Using a slotted spoon, transfer mussels to a serving bowl, reserving vegetable-broth mixture in Dutch oven. Discard any mussels that do not open.
  3. Return mixture in Dutch oven to boiling; remove from heat. Stir in parsley and butter. Spoon mixture over mussels. If desired, garnish with fennel fronds. If desired, serve with bread.

Nutrition information

  • Serving size: 3 mussels and ¾ cup vegetable-broth mixture
  • Per serving: 261 calories; 9 g fat(3 g sat); 5 g fiber; 21 g carbohydrates; 17 g protein; 93 mcg folate; 39 mg cholesterol; 3 g sugars; 822 IU vitamin A; 30 mg vitamin C; 108 mg calcium; 6 mg iron; 567 mg sodium; 959 mg potassium
  • Nutrition Bonus: Vitamin C (50% daily value), Iron (33% dv), Folate (23% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 lean protein, 1½ fat, 1 starch, 1 vegetable

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