Red pepper flakes add a nice kick of heat to this simple-yet
refined dish. Be sure to serve it with lots of crusty bread to soak up the
2 Tbs. extra-virgin olive oil
1 sprig rosemary, 3 to 4 inches long
1/2 tsp. fennel seed
1 small bulb fennel, trimmed, cored, and thinly sliced
(about 1-1/2 cups), fronds reserved for garnish
2 lb. mussels, cleaned
1/2 cup white wine
1/4 tsp. crushed red pepper flakes
1 Tbs. unsalted butter
In a 12-inch skillet, warm the oil, rosemary, and fennel
seed over high heat until fragrant, about 1 minute.
Add the sliced fennel, season with salt, and cook until
softened, about 2 minutes.
Add the mussels, wine, and red pepper flakes.
Cover and cook, shaking the pan occasionally, until some of
the mussels begin to open, about 3 minutes.
Uncover, add the butter, and continue to cook until all the
mussels open, about 3 minutes more.
Toss to mix the ingredients.
Garnish with the fennel fronds and serve.
Nutrition information (per serving): Calories (kcal): 330,
Fat (kcal): 15, Fat Calories (g): 130, Saturated Fat (g): 3.5, Protein (g): 28,
Monounsaturated Fat (g): 7, Carbohydrates (mg): 14, Polyunsaturated Fat (mg):
2, Sodium (g): 960, Cholesterol (g): 70, Fiber (g): 2.