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.
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.
258 calories; protein 18.6g; carbohydrates 20g; dietary fiber 3.8g; sugars 7.4g; fat 7.1g; saturated fat 1.2g; cholesterol 35.9mg; vitamin a iu 1380.8IU; vitamin c 31.2mg; folate 88.2mcg; calcium 83.9mg; iron 5.2mg; magnesium 58.4mg; potassium 814.8mg; sodium 509mg; thiamin 0.3mg.