Steamed Mussels with White Wine, Fennel, Leeks and Herbs

Steamed Mussels with White Wine, Fennel, Leeks and Herbs

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
  • Each serving
  • 290cal
  • 9g fat (3.5g sat)
  • 75mg chol
  • 680mg sodium
  • 15g carb
  • 2g fiber
  • 1g sugars
  • 28g protein

Ingredients

  • 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)

Directions

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.