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  • 18minutes
  • 945calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup olive oil

  2. 1/2 onion , thinly sliced

  3. 4 cloves garlic , chopped

  4. 2 teaspoons fennel seeds

  5. 1 teaspoon dry crushed red pepper

  6. 1/2 teaspoon salt

  7. 1 cup dry white wine

  8. 2 slices lemons ,

  9. 1/4 inch thick

  10. 1/2 cup chopped fresh parsley

  11. 2 1/2 lbs fresh mussels, scrubbed,debearded

  12. 1/2 cup chopped seeded tomato

Instructions Jump to Ingredients ↑

  1. Heat oil in heavy large pot over medium-high heat.

  2. Add onion, garlic, fennel seeds, crushed red pepper and salt; sauté until onion is light brown, about 4 minutes.

  3. Add wine, lemon slices and 1/4 cup parsley; bring to boil.

  4. Add mussels.

  5. Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open.

  6. Using slotted spoon, transfer mussels to large shallow bowl.

  7. Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper.

  8. Pour broth over mussels.

  9. Sprinkle tomatoes and remaining parsley over.

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