Recipe by Allrecipes
"Make these mussels in a fennel and white wine broth for the beginning of a beautiful Italian-inspired meal. The recipe is from Jerry Corso, owner of Bar del Corso in Seattle."
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fennel, trimmed and thickly sliced
1 1/2 tablespoons
garlic, thinly sliced
mussels, cleaned and debearded
halved cherry tomatoes
chopped fresh flat-leaf parsley
Delicious! We wanted this as a main dish instead of an appetizer, so upped the amount of mussels to about 3 lbs. We used 1½ fennel bulbs, but kept everything else about the same. Wonderful with crusty bread for dipping.
* Percent Daily Values are based on a 2,000 calorie diet.
Mussels in a Fennel and White Wine Broth
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 101
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