Serve this elegant dish garnished with fennel fronds with a side of grilled artisanal bread slices. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

261 calories; 9.1 g total fat; 2.8 g saturated fat; 39 mg cholesterol; 567 mg sodium. 959 mg potassium; 21.3 g carbohydrates; 4.7 g fiber; 3 g sugar; 17.3 g protein; 822 IU vitamin a iu; 30 mg vitamin c; 93 mcg folate; 108 mg calcium; 6 mg iron; 68 mg magnesium;