Christopher Styler's Mussels Steamed Over Tomatoes And Fennel Seeds
Published February 17, 1990
- Total Time
- 20 minutes
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Ingredients
12 medium-sized mussels (about ¾ pound)
1 tablespoon olive oil
¼ teaspoon fennel seed
1 teaspoon roughly chopped Italian parsley
1 cup diced, drained canned Italian plum tomatoes
¼ cup dry white wine
Kosher salt to taste
Freshly ground pepper to taste
Nutritional analysis per serving (1 servings)
21 grams carbs; 95 milligrams cholesterol; 493 calories; 12 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 22 grams fat; 2 grams fiber; 1314 milligrams sodium; 42 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the mussels under cold running water. Scrub the shells thoroughly and pull out and discard the beards, the wiry substance that protrudes from between the flat sides of the shell. Drain the mussels thoroughly.
- Step 2
Heat the oil in a large, deep skillet over medium heat. Add the fennel seed and the parsley. Cook until the fennel is fragrant, but not browned, about 1 minute. Stir in the parsley and cook just until it turns bright green, about 10 seconds. Carefully stir in the tomatoes and sprinkle with salt and pepper to taste. Add the wine and cook 1 minute. Cover the skillet and reduce the heat to low. Simmer just until the tomatoes are softened and begin to release their liquid, about 3 minutes. Season to taste with salt and pepper.
- Step 3
Add the mussels to the skillet. Cover and steam, shaking the pan occasionally, until the mussels open, about 4 minutes. Spoon the mussels and the liquid into a bowl and serve.
Private Notes