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Mussels Steamed with White Wine, Rosemary, and Fennel

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Mussels Steamed with White Wine, Rosemary, and Fennel

 

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 flavorful broth.

Serves 4

 

#

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

Kosher salt

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.

 


 

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