Mussels in a Fennel and White Wine Broth

Name: Mussels in a Fennel and White Wine Broth
Prep time: 10 min
Cook time: 45 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 bulb fennel, trimmed and thickly sliced; 1 1/2 tablespoons olive oil; 3 cloves garlic, thinly sliced; 1 pound mussels, cleaned and debearded; 1 cup halved cherry tomatoes; 1/2 cup white wine; 1/4 cup chopped fresh flat-leaf parsley

⏱️ Ready in 55 min 🥄 Prep 10 min 🔥 Cook 45 min 👥 4 servings 👁️ 21 views

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.

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🔗 Recipe adapted from AllRecipes

#Soup #Under 1 Hour #Snack

📊 At a Glance

Prep 10 min

Cook 45 min

Serves 4

Difficulty Medium

🛒 Ingredients

1 tablespoon olive oil

1 bulb fennel, trimmed and thickly sliced

1 1/2 tablespoons olive oil

3 cloves garlic, thinly sliced

1 pound mussels, cleaned and debearded

1 cup halved cherry tomatoes

1/2 cup white wine

1/4 cup chopped fresh flat-leaf parsley

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 229

% Daily Value*

Total Fat 11.3g 14%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 363mg 16%

Total Carbohydrate 12g 4%

Dietary Fiber 2.4g 9%

Total Sugars 0.4g

Protein 14.8g 30%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat oven to 400 degrees F (200 degrees C).

Line a baking sheet with parchment paper or a silicone baking mat.

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.

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.

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.