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rhode-island-steamed-mussels

Photo by: Tom Eckerle
Comments: 0
 

Recipe

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 (% daily value)

Nutritional information is based on 8 servings.

378kcal (19%)
106mg (11%)
30mg (50%)
153mcg RAE (5%)
1153mg
115mg
36g
1g
1g
15g
84mg (28%)
878mg (37%)
2g (11%)
14g (21%)
12mg (69%)
 

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