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Sauteed Mussels In Tomato Wine Broth

Diet.Guru's picture
Ingredients
  Extra virgin olive oil 2 Tablespoon
  Finely chopped fennel 1⁄3 Cup (5.33 tbs)
  Shallots 2 , minced (1/3 Cup)
  Garlic 4 Clove (20 gm), smashed and peeled
  Red pepper flakes 1⁄2 Teaspoon
  Canned diced tomatoes 14 1⁄2 Ounce, drained (1 Can)
  Dry white wine 1 Cup (16 tbs)
  Clam juice 8 Ounce (1 Bottle)
  Water 3⁄4 Cup (12 tbs)
  Mussels 4 Pound, scrubbed and debearded (2 Bags, 2 Pound Each, 8 Dozen Mussels)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Unsalted butter 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

1. Heat oil in an 8-quart or larger pot with lid over medium-low heat. Add fennel, shallots, garlic, and red pepper flakes; cook, stirring occasionally, until fennel is tender, about 5 minutes. Add tomatoes and cook, stirring,
2 minutes. Stir in wine, clam juice, and water. Add mussels; cover and cook, stirring once or twice, until shells open, 4 to 5 minutes.
2. Arrange open mussels in shallow bowls. Add parsley and butter to broth, stirring until butter melts; season with salt and pepper before ladling into bowls over mussels.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Seasoned
Ingredient: 
Seafood
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes

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