Steamed Mussels with White Wine, Fennel, Leeks and Herbs

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  • Each serving
  • 290cal
  • 9g fat (3.5g sat)
  • 75mg chol
  • 680mg sodium
  • 15g carb
  • 2g fiber
  • 1g sugars
  • 28g protein


  • 2 tablespoons butter or olive oil
  • 1 large leek, thinly sliced
  • 1 small bulb fennel, diced
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon red pepper flakes
  • Pinch of saffron
  • 3 cloves garlic, crushed
  • 1 cup dry white wine
  • 3 pounds mussels, scrubbed and beards removed
  • Bread, for serving (optional)


In a large heavy pot with tight fitting lid, warm oil or butter over medium-high heat. Add leeks, fennel and tomato paste. Cook together for 5 to 8 minutes until softened.

Add bay, thyme, parsley, red pepper flakes, saffron, garlic, wine and mussels; turn the heat to high and cover. Allow to cook for 5 minutes. Stir or shake the pan and then check to see if all the mussels are opened; it may take 3 or 4 more minutes.

Serve with bread in deep bowls with the wine broth.

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