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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

40 mins
40 mins


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; protein 17.3g; carbohydrates 21.3g; dietary fiber 4.7g; sugars 2.6g; fat 9.1g; saturated fat 2.8g; cholesterol 39.4mg; vitamin a iu 822.1IU; vitamin c 29.8mg; folate 92.7mcg; calcium 108.1mg; iron 5.9mg; magnesium 67.9mg; potassium 958.6mg; sodium 567.2mg.