Toasted Bread Salad with Pine Nuts
Mussels Provençal
This savory broth with delicately sweet mussels makes a great dinner for two.
Mussels make a savory broth that is best sopped up with French bread. Serves 2 as a main course or 4 as an appetizer.
Ingredients
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2 tablespoons olive oil
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1/2 cup finely chopped red onion
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1 medium fennel bulb, trimmed and chopped
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2 cloves garlic, minced
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1 large tomato, cored and chopped
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1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
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1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
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1/4 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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3/4 cup white wine or dry vermouth
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2 pounds mussels, cleaned and debearded
Instructions
- Heat oil in a large Dutch oven over medium heat. Add onion; saute 3 minutes. Add fennel and garlic; saute 3 minutes.
- Add tomatoes, rosemary, thyme, salt, pepper and wine. Bring to a boil. Add mussels and toss.
- Cover, reduce heat, and simmer until shells open, about 5 minutes. Discard any mussels that do not open. Serve with French bread to soak up the juices.
Recipe by Bruce Weinstein and Mark Scarbrough.
Nutritional Info (per serving)
- Calories 520
- Fat 17g
- Saturated Fat 3g
- Polyunsaturated Fat 3.5g
- Monounsaturated Fat 7g
- Cholesterol 125mg
- Sodium 1020mg
- Potassium 1030mg
- Carbohydrates 27g
- Fiber 3g
- Sugars 2g
- Protein 55g
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