Ingredients
- 5 pounds fresh mussels
- 3 tablespoons olive oil
- 1 tablespoon finely chopped garlic
- ½ cup finely chopped fennel
- ½ cup finely chopped onions
- 1 sweet red pepper, cored, seeds removed and finely chopped
- 1 cup crushed canned tomatoes
- ½ teaspoon saffron threads (optional)
- 1 teaspoon ground turmeric
- ⅛ teaspoon red pepper flakes, or to taste
- ½ cup dry white wine
- 4 sprigs fresh thyme, or 2 teaspoons dried
- 1 bay leaf
- Salt and pepper to taste
- 4 tablespoons chopped fresh basil or parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
622 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 68 grams protein; 158 milligrams cholesterol; 1698 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Scrub the mussels, remove beards and barnacles, and wash in cold water, agitating with the hand; repeat until the water remains clear. Drain well.
- Heat oil in a large saucepan or kettle. Add garlic, fennel, onions and sweet red pepper, and cook briefly over medium-high heat until wilted. Do not burn garlic. Stir often.
- Add tomatoes, saffron, turmeric, pepper flakes, wine, thyme, bay leaf, salt and pepper. Bring to a boil and simmer 2 minutes.
- Add mussels and basil. Cover tightly, and cook over high heat until all mussels are opened, 5 to 6 minutes. Serve immediately with French or crusty Italian bread.
25 minutes
Dining and Cooking