Mussels Provençal

Name: Mussels Provençal
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. extra-virgin olive oil; 1 medium bulb fennel, cored and sliced; 4 cloves garlic, chopped; 1/4 tsp. Kosher salt; 2 large tomatoes, chopped; 1/2 c. pastis (aniseed-flavored liqueur); 2 lb. mussels, cleaned and with "beards" removed; Baguette, for serving

By The Good Housekeeping Test KitchenPublished: Oct 21, 2016

Mike Garten

Yields:

4 serving(s)

Total Time:

20 mins

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Whip up a French seafood feast.

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Ingredients

2 Tbsp. extra-virgin olive oil
1 medium bulb fennel, cored and sliced
4 cloves garlic, chopped
1/4 tsp. Kosher salt
2 large tomatoes, chopped
1/2 cup pastis (aniseed-flavored liqueur)
2 lb. mussels, cleaned and with "beards" removed
Baguette, for serving

Directions

1. Step 1In a 7- to 8-quart saucepot, heat olive oil on medium. Add fennel, garlic, and salt. Cook 5 minutes, stirring frequently.
2. Step 2Add tomatoes and pastis. Simmer 3 minutes. Add mussels. Cover; cook 3 to 5 minutes or until mussels open, stirring occasionally. Serve with a baguette.

Nutritional Information (per serving, with baguette): Calories 420; Protein 18g; Carbohydrate 66g; Total Fat 10g; Saturated Fat 2g; Dietary Fiber 5g; Sodium 835mg.

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