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)
To clean live mussels, rinse under cool running water and scrub with a hard-bristle brush. Remove and discard beards.
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.
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.