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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.
- Preparing Time: 55 minutes
- Total Time: -
- Served Person: 4
- 1 tablespoon olive oil
- 1 1/2 tablespoons olive oil
- 1/2 cup white wine
- 1/4 cup chopped fresh flat-leaf parsley
- 1 cup halved cherry tomatoes
- 3 cloves garlic, thinly sliced
- 1 bulb fennel, trimmed and thickly sliced
- 1 pound mussels, cleaned and debearded
- Carbohydrate 12
- Cholesterol 32
- Fat 11.3
- Protein 14.8
- Sodium 363
- Calories 228 calories;
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.
