Info
- Course: Hot Appetizer, Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 21 Times
The World’s #1 Collection of Cookbook Recipes Online
Rhode Island Steamed Mussels
Cookbook
Yield : Serves 6 to 8
Ingredients
- ¼ cup olive oil
- 2 cups dry white wine
- 1 small fennel bulb – halved, cored, and cut into 2 – inch julienne
- 4 quarts mussels, scrubbed and debearded
- 1 bunch scallions, including some of the green, thinly sliced lengthwise
- 1 teaspoon finely chopped cilantro
- ½ cup chopped fresh dill
- Freshly milled black pepper
Directions
In a large kettle, combine the oil and wine over high heat.
Bring to a boil, add the fennel julienne and reduce the heat to low. Simmer until tender, about 8 minutes. Increase the heat to moderately high and add the mussels and remaining ingredients. Cover tightly and steam until the mussels open. Discard any that do not open.
Serve the mussels in heated bowls with some of the liquid ladled over.
Notes
Place the mussels in the freezer for 10 minutes before cooking so they will open faster.
© Christopher Idone
Nutritional Information
Nutrients per serving
Nutritional information is based on 8 servings.
378 kcal
11 % daily value
50 % daily value
5 % daily value
1153 mg
115 mg
36 g
1 g
1 g
15 g
84 mg
878 mg
2 g
14 g
69 % daily value
