Mussels in a Fennel and White Wine Broth

Mussels in a Fennel and White Wine Broth

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"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."

Ingredients

55 m {{adjustedServings}} servings 228 cals
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Nutrition

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  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 363 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  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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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 ...