Mussels Steamed With Fennel, Lovage and Cherry Tomatoes Recipe

Name: Mussels Steamed With Fennel, Lovage and Cherry Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs mussels; 2 tablespoons olive oil; 12 fennel bulb, chopped; 2 shallots, thinly sliced; 1 garlic clove, thinly sliced; 2 cups cherry tomatoes, halved; ¼ teaspoon salt; ¼ teaspoon ground pepper; ½ cup packed lovage, leaves coarsely chopped (or 1/4 cup each parsley and celery leaves); ½ cup white wine

Servings: persons

2 lbs mussels
2 tablespoons olive oil
12 fennel bulb, chopped
2 shallots, thinly sliced
1 garlic clove, thinly sliced
2 cups cherry tomatoes, halved
¼ teaspoon salt
¼ teaspoon ground pepper
½ cup packed lovage, leaves coarsely chopped (or 1/4 cup each parsley and celery leaves)
½ cup white wine

1
Scrub mussels; discard any that do not close.
2
Set aside.
3
In Dutch oven, heat oil over medium-high heat; cook fennel, shallots and garlic, stirring occasionaly, until softened, about 4 minutes.
4
Stir in tomatoes, salt and pepper; cook, stirring, just until tomatoes begin to break up, about 3 minutes.
5
Stir in lovage and wine; boil for 1 minute, scraping up browned bits.
6
Add mussels; cover and boil until mussels open, about 8 minutes.
7
Use slotted spoon, transfer mussels to deep bowl, discarding any that do not open.
8
Pour sauce over mussels.

125

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs mussels, 2 tablespoons olive oil, 12 fennel bulb, chopped, 2 shallots, thinly sliced, and more.

Yes, Mussels Steamed With Fennel, Lovage and Cherry Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mussels Steamed With Fennel, Lovage and Cherry Tomatoes

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