Directions:
- Chop fennel bulb to measure 2 cups. Chop fennel fronds to measure 1 Tbs.
- Heat lg. Dutch oven over med-high heat. Add chopped fennel and garlic;saute 3 mins.. Add 1 c water and vermouth to pan;bring to boil.
- Cover,reduce heat and simmer 3 mins or till fennel is tender. Add mussels to pa;cover and cook 5 mins or till shells open. Remove mussels from pan,and keep warm;discard any unopened shells
- Remove pan from heat,and add butter,stirring until it melts.
- Serve frnnel broth over mussels and sprinkle with fennel fronds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 503.58 Kcal (2108 kJ) | ||
| Calories from fat | 133.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.84g | 23% | |
|---|---|---|---|
| Cholesterol | 142.25mg | 47% | |
| Sodium | 1328.47mg | 55% | |
| Potassium | 1701.11mg | 36% | |
| Total Carbs | 26.87g | 9% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 55.17g | 110% | |
| Vitamin C | 43.8mg | 73% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 18.8mg | 104% | |
| Calcium | 151mg | 15% | |
| Amount Per 100 g | |||
| Calories | 91.53 Kcal (383 kJ) | ||
| Calories from fat | 24.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.7g | 23% | |
|---|---|---|---|
| Cholesterol | 25.85mg | 47% | |
| Sodium | 241.46mg | 55% | |
| Potassium | 309.19mg | 36% | |
| Total Carbs | 4.88g | 9% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.32g | 7% | |
| Protein | 10.03g | 110% | |
| Vitamin C | 8mg | 73% | |
| Iron | 3.4mg | 104% | |
| Calcium | 27.4mg | 15% | |
* 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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