Steamed Mussels in Fennel Pernod Broth

40 minutes Prep: 10 minutes Cook: 25 minutes

2030 calories per serving view nutrition facts

3 servings suggest servings

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Ingredients

1	tablespoon	olive oil
1	cup	fennel bulb	chopped
1	cup	onions	julienned
3	tablespoons	shallots	minced
2	tablespoons	garlic	minced
1/2	cup	pernod
1/2	cup	italian plum (roma) tomatoes	peeled, chopped
2	cups	white wine
40	each	mussels	cleaned, beards removed
1/2	cup	parsley leaves	chopped
1	loaf	french bread	crusty

Directions

In a large sauté pan, heat the olive oil.

When the oil is hot, sauté the fennel, onions and shallots for 2 minutes.

Add the garlic.

Remove the sauté pan from the heat and add the Pernod.

Place the sauté pan back on the heat and flame the vegetables for 1 minute.

Season with salt and pepper.

Stir in the tomatoes and wine and bring the liquid to a simmer.

Add the mussels and parsley, cover and steam the mussels until all of the shells have opened, about 4 minutes.

Discard any mussels that do not open their shell.

Remove the mussels and let the broth cook for 2 minutes.

Season the broth with salt and pepper, if needed.

Remove the broth from the heat.

Divide the mussels between two large shallow bowls.

Spoon the broth over the mussels.

Serve the mussels with the crusty bread.

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Nutrition Facts

Serving Size 113g

Amount per Serving

Calories 2030 24% of calories from fat

	% Daily Value*
Total Fat 55.0g	85%
Saturated Fat 10.0g	51%
Trans Fat 0.0g
Cholesterol 635mg	212%
Sodium 4193mg	175%
Total Carbohydrate 94.0g	31%
Dietary Fiber 2.0g	7%
Sugars 3.0g
Protein 271.0g	543%

Vitamin A	93%		Vitamin C	296%
Calcium	42%		Iron	429%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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