Mussels with Fennel
- Vegetable recipes
- Prenatal pick
- Kid-friendly
- Heart-healthy
Ingredients
- 2 lbs (1 kg) mussels, cleaned and bearded
- 1/3 cup (75 mL) dry white wine
- 2 bay leaves
- 3 tbsp (45 mL) extra-virgin olive oil
- 1/4 tsp (1 mL) hot pepper flakes
- 1-1/2 cups (375 mL) finely diced fennel bulb
- 1/2 cup (125 mL) finely diced red onion
- 1/3 cup (75 mL) diced sweet red pepper
- 1 clove garlic, minced
- Pinch each salt and black pepper
- 2 tbsp (30 mL) white wine vinegar
- 1-1/2 tbsp (22 mL) lemon juice
- 2 tbsp (30 mL) chopped fennel fronds
Preparation
In covered saucepan, steam mussels in wine with bay leaves until shells open (discard any unopened mussels); let cool.
Reserving one half-shell per mussel, remove mussels from shells; strain and reserve cooking liquid.
In skillet, heat 2 tbsp/30 mL of the oil over medium-high heat; add hot pepper flakes and fry for 10 seconds. Add fennel, onion, red pepper, garlic, salt and pepper; sauté until tender-crisp, about 3 minutes.
Add reserved mussel cooking liquid and sauté, stirring, until liquid has cooked out. Remove from heat; transfer to bowl. Stir in vinegar and lemon juice; stir in mussels and fennel fronds.
Marinate for 1 hour (or up to 12 hours). Just before serving, stir in remaining oil. Spoon 1 mussel with some vegetable mixture onto each reserved shell.
Makes about 6 dozen pieces.
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