Fine Cooking Magazine - November/December 2020

Servings:4

Red pepper flakes add a nice kick of heat to this simple-yet refined dish. Be sure to serve it with lots of crusty bread to soak up the flavorful broth.

betway电子竞技俱乐部

2 Tbs. extra-virgin olive oil
1 sprig rosemary, 3 to 4 inches long
1/2 tsp. fennel seed
1 small bulb fennel, trimmed, cored, and thinly sliced (about 1-1/2 cups), fronds reserved for garnish
Kosher salt
2 lb. mussels, cleaned
1/2 cup white wine
1/4 tsp. crushed red pepper flakes
1 Tbs. unsalted butter

Calories (kcal) : 330
Fat Calories (kcal): 130
Fat (g): 15
Saturated Fat (g): 3.5
Polyunsaturated Fat (g): 2
Monounsaturated Fat (g): 7
Cholesterol (mg): 70
Sodium (mg): 960
Carbohydrates (g): 14
Fiber (g): 2
Protein (g): 28

Preparation

In a 12-inch skillet, warm the oil, rosemary, and fennel seed over high heat until fragrant, about 1 minute.
Add the sliced fennel, season with salt, and cook until softened, about 2 minutes.
Add the mussels, wine, and red pepper flakes. Cover and cook, shaking the pan occasionally, until some of the mussels begin to open, about 3 minutes.
Uncover, add the butter, and continue to cook until all the mussels open, about 3 minutes more. Toss to mix the ingredients.
Garnish with the fennel fronds and serve.

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Reviews (1 review)

Casafraser| 01/17/2015

Very easy and delicious. Serve with fresh chewy bread and you are good. Wonderful dish to impress company or great for a romantic dinner for two.