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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Here's an easy make-ahead tip to start your meal. Clean the mussels and prepare the broth ahead of time. Just before serving, bring the broth to a simmer, add the mussels, and cook until shells open. Ingredients:
2 teaspoons olive oil |
1 1/2 cups chopped fennel bulb (about 2 small bulbs) |
1 teaspoon fennel seeds |
2 garlic cloves, minced |
3/4 cup dry white wine |
1/2 cup water |
2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained |
42 mussels (about 2 pounds), scrubbed and debearded |
Directions:
1. Heat oil in a large skillet over medium-high heat. Add fennel, fennel seeds, and garlic; sauté 3 minutes. Stir in wine, water, juice, salt, and tomatoes; bring to a boil. Reduce heat, and simmer 10 minutes. Add mussels; cover and cook 6 minutes or until shells open. Remove from heat; discard any unopened shells.
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