Try this Mussel Stew With Peas, Fennel and Lemon recipe, or contribute your own.
Suggest a better description1. Chop and reserve 1/4 cup fennel fronds. Peel and discard the outer layers from the bulb, then finely chop the bulb and coarsely chop the stems.
2. Heat the oil in a large pot over medium-high heat. Add the chopped fennel bulb, leek and garlic cloves. Cook until the fennel and leek are golden, 5 to 7 minutes. Add the pepper flakes and cook 30 seconds. Stir in the fennel stems, wine and Pernod. Cook, stirring to scrape up any browned bits from the bottom of the pan, 2 minutes.
3. Add the mussels to the pot. Cover tightly and cook until most of the mussels have opened, 5 to 7 minutes (discard any remaining closed mussels). Transfer to a large bowl and cover loosely with foil.
4. Heat the broiler. Strain the liquid in the pot through a fine sieve into a small saucepan, pressing down on the solids with a spoon. Add the stock and bring to a simmer over medium heat. Stir in the peas and cook until just tender, 2 to 3 minutes. Whisk in the cr?me fra?che, lemon zest, salt and chopped fennel fronds. Cover to keep warm.
5. Drizzle the bread with oil and place it under the broiler until just golden, about 1 minute. Place a slice of bread into each of two bowls. Mound the mussels on top of the bread, then ladle the broth over everything.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (632g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 656 | ||
Calories from Fat: 142 (22%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 15.7g | 21 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 2575mg | 89 % | |
Potassium 1488.3mg | 39 % | |
Total Carbohydrate 105g | 31 % | |
Dietary Fiber 7.9g | 32 % | |
Sugars, other 97.1g | ||
Protein 13.9g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 656
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.