Mussels in a Fennel and White Wine Broth Recipe - Allrecipes.com
Mussels in a Fennel and White Wine Broth Recipe
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Mussels in a Fennel & White Wine Broth
See how to make mussels cooked in a fennel and white wine broth. See more
  • READY IN 55 mins

Mussels in a Fennel and White Wine Broth

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    45 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Place fennel slices in a bowl. Drizzle 1 tablespoon olive oil over fennel and toss to coat. Transfer to prepared baking sheet and roast in the preheated oven until fennel is cooked through and beginning to caramelize, 25 to 35 minutes.
  3. Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add garlic; cook, stirring frequently until garlic is fragrant and light golden, 1 to 2 minutes.
  4. Stir mussels into garlic; toss to evenly combine. Stir in roasted fennel, cherry tomatoes, and white wine. Bring to a boil, cover, and cook until mussels are all opened, 3 to 5 minutes. Stir in parsley and serve.
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Reviews More Reviews

Apr 20, 2015

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.

 

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Nutrition

  • Calories
  • 228 kcal
  • 11%
  • Carbohydrates
  • 12 g
  • 4%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 14.8 g
  • 30%
  • Sodium
  • 363 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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