Ingredients:
- 1 cup julienne yellow onions
- 1 cup julienne red bell pepper
- 1 cup julienne fennel, (bulb part only)
- splash of pernod
- 2 dozen fresh mussels, scrubbed and debeared
- loaf of crusty french bread
Directions:
- In a large saute pan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the carrots, peppers, and fennel. Season with salt and pepper. Saute for 2 minutes. Add the garlic and tomatoes, continue to saute for 1 minute. Add the wine and bring the liquid to a simmer. Cook for 2 minutes. Add the Pernod and cream and bring the liquid to a boil. Add the mussels. Season with salt and pepper. Cover with a lid. Cook for about 4 to 5 minutes or until all of the shells have opened. Remove from the heat and discard any shells that do not open. Serve the mussels and liquid in a deep bowl. Serve with crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 375.23 Kcal (1571 kJ) | ||
| Calories from fat | 105.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.67g | 18% | |
|---|---|---|---|
| Cholesterol | 35.82mg | 12% | |
| Sodium | 131.41mg | 5% | |
| Potassium | 476.53mg | 10% | |
| Total Carbs | 22.86g | 8% | |
| Sugars | 7.39g | 30% | |
| Dietary Fiber | 3.25g | 13% | |
| Protein | 3.81g | 8% | |
| Vitamin C | 15.3mg | 26% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 4% | |
| Calcium | 53.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 98.12 Kcal (411 kJ) | ||
| Calories from fat | 27.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.05g | 18% | |
|---|---|---|---|
| Cholesterol | 9.37mg | 12% | |
| Sodium | 34.36mg | 5% | |
| Potassium | 124.61mg | 10% | |
| Total Carbs | 5.98g | 8% | |
| Sugars | 1.93g | 30% | |
| Dietary Fiber | 0.85g | 13% | |
| Protein | 1g | 8% | |
| Vitamin C | 4mg | 26% | |
| Iron | 0.2mg | 4% | |
| Calcium | 13.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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