2 tsp. olive oil
\n1 1\/2 C. chopped fennel bulb (about 2 small bulbs)
\n1 tsp. fennel seeds
\n2 garlic cloves, minced
\n3\/4 C. dry white wine
\n1\/2 C. water
\n2 T. fresh lemon juice
\n1\/2 tsp. salt
\n2 (14.5-oz.) cans no-salt-added diced tomatoes, undrained
\n42 mussels (about 2 lb.), scrubbed and debearded<\/p>\n
Heat oil in a large skillet over medium-high heat. Add fennel, fennel seeds, and garlic; saut\u00e9 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.<\/p>\n
Yield: 6 servings
\nServing size: 7 mussels and about 3\/4 C. broth<\/p>\n
Calories: 101
\nFat: 2.9g
\nFiber: .2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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; saut\u00e9 3 minutes. Stir in wine, water, juice, salt, and tomatoes; bring…<\/p>\n