2 tsp. olive oil
1 1/2 C. chopped fennel bulb (about 2 small bulbs)
1 tsp. fennel seeds
2 garlic cloves, minced
3/4 C. dry white wine
1/2 C. water
2 T. fresh lemon juice
1/2 tsp. salt
2 (14.5-oz.) cans no-salt-added diced tomatoes, undrained
42 mussels (about 2 lb.), scrubbed and debearded

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. To make ahead: 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.

Yield: 6 servings
Serving size: 7 mussels and about 3/4 C. broth

Calories: 101
Fat: 2.9g
Fiber: .2g