Mussels with Tomatoes & White Wine
From EatingWell: The Simple Art of EatingWell
You’ll feel like you’re dining in a French bistro when you sit down to a bowl of these mussels, flavored with fennel, garlic, tomatoes and white wine. Save some of the fennel fronds to sprinkle on top to intensify the fennel flavor or add a touch of fresh basil if you prefer. Serve with whole-grain baguette to soak up the sauce.
- 1 tablespoon extra-virgin olive oil
- 1 fennel bulb, chopped
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 2 cups chopped plum tomatoes
- 1 cup dry white wine
- 1 cup fish or seafood stock, bottled clam juice (see Tips) or reduced-sodium chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 pounds mussels, cleaned (see Tips)
- 2 tablespoons chopped fennel fronds or chopped fresh basil for garnish
- Heat oil in a Dutch oven over medium heat. Add fennel, onion and garlic and cook, stirring often, until the vegetables are just starting to brown, 30 seconds to 4 minutes.
- Add tomatoes, wine, stock (or clam juice or broth), salt and pepper; bring to a boil over high heat. Stir in mussels. Cover and cook just until the mussels have opened, 4 to 6 minutes. Remove from the heat (discard any unopened mussels). Stir in fennel fronds (or basil), if using. Serve with the sauce from the pan.
Tips & Notes
- Tips: Bottled clam juice can be very high in sodium. We like Bar Harbor brand, which has 120 mg sodium per 2-ounce serving. Look for it in the canned-fish section or the seafood department of your supermarket.
- When shopping for mussels, look for ones that are closed—or those open only a fraction of an inch. When you get them home, store them in a large bowl with a few damp paper towels on top for up to 1 day. To clean them, discard mussels with broken shells or whose shell remains open after you tap it. Hold mussels under running water and use a stiff brush to remove any barnacles; pull off any black fibrous “beards”. (Some mussels may not have a beard.) Mussels should be “debearded” no more than 30 minutes before cooking.
Per serving: 258 calories; 7 g fat (1 g sat, 4 g mono); 36 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 19 g protein; 4 g fiber; 509 mg sodium; 815 mg potassium.
Nutrition Bonus: Vitamin C (52% daily value), Iron (29% dv), Potassium (23% dv), Folate (22% dv), Vitamin A (18% dv), Magnesium (15% dv)
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 2 lean meat, 1 fat
More From EatingWell
If you're looking for an easy, healthy meal idea for dinner...
Whether you’re celebrating Cinco de Mayo or throwing a...
Few things are closer to perfection than the first sweet...
Trying to clean up your diet? These low-calorie recipes are...
Make your own pickles! Get the most out of summer’s bounty by...
Whether you’re packing a healthy snack for yourself or your...
This Memorial Day, throw a barbecue or picnic with these...
Try making a healthy summer dip recipe or summer salsa recipe...
You won’t waste half a day’s worth—or more—of calories with...
Whether you're looking for a quick breakfast or a refreshing...
Fresh seasonal produce offers plenty of reasons to try one of...
Barbecue sauce, rubs and marinades are easy, healthy ways to...
Everyone loves a good, juicy burger recipe! But hamburgers...
As delicious as eating healthy can be, we all still crave our...
Whether grilled, seared, broiled, baked or made into burgers...
These easy weeknight suppers are inspired by the bountiful...
- Total Time
- 45 minutes or less
- Main Ingredient
- Preparation/ Technique
- New Year's Eve
- Type of Dish
- Main dish, fish/seafood
- Ease of Preparation
- The Simple Art of EatingWell