- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2010
Ingredients
Method
Scrub mussels; discard any that do not close. Set aside.In Dutch oven, heat oil over medium-high heat; cook fennel, shallots and garlic, stirring occasionally, until softened, about 4 minutes.
Stir in tomatoes, salt and pepper; cook, stirring, just until tomatoes begin to break up, about 3 minutes.
Stir in lovage and wine; boil for 1 minute, scraping up browned bits. Add mussels; cover and boil until mussels open, about 8 minutes. Using slotted spoon, transfer mussels to deep bowl, discarding any that do not open. Pour sauce over mussels.
Nutritional facts Per serving: about
- Sodium 296 mg
- Protein 9 g
- Calories 161.0
- Total fat 9 g
- Potassium 452 mg
- Cholesterol 19 mg
- Saturated fat 1 g
- Total carbohydrate 9 g
%RDI
- Iron 21.0
- Folate 19.0
- Calcium 4.0
- Vitamin A 10.0
- Vitamin C 28.0
