3 C. Lobster Stock
3/4 C. thinly sliced leek
3/4 C. thinly sliced fennel bulb
2/3 C. finely chopped shallots
1/3 C. dry white wine
1/4 tsp. black pepper
2 lb. mussels
1/2 C. chopped seeded tomato
1 1/2 tsp. chopped fresh chives

Simmer first 6 ingredients in a Dutch oven over high heat. Add mussels; cover, reduce heat, and cook 4 minutes or until shells open. Remove from heat; discard any unopened shells. Divide mussels and broth evenly between 2 shallow bowls. Sprinkle with tomato and chives.

Yield: 2 servings
Serving size: about 18 mussels, 2 C. broth, 1/4 C. tomato, and 3/4 tsp. chives

Calories: 379
Fat: 8.9g
Fiber: 2.8g