Photo: Sorin Gheorghita
Mussels with Fennel-Herb Broth
10 ingredients
openrecipes
Today, most mussels are farm raised and have only small or no beards—the tuft of fibers they use to hold onto rocks or pilings. To remove a beard, scrape or cut it away with a knife or scissors, or firmly pull down, toward the shell’s hinge end, with your fingertips.
Estimated Nutrition (whole recipe, rough)
638
Calories
47g
Protein
39g
Fat
21g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. unsalted butter
- 1 Tbs. olive oil
- 1/2 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 small fennel bulb, trimmed and chopped
- 1 1/2 cups dry white wine
- 2 cups fish stock
- 5 lb. mussels, scrubbed and debearded if necessary
- 1 tsp. dried thyme
- Salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes