3 tablespoons unsalted butter
1 large fennel bulb, coarsely chopped, plus fennel fronds for serving
2 shallots, chopped
kosher salt and black pepper
2 pounds mussels, scrubbed
1/2 cup dry white wine
3 tablespoons olive oil
2 tablespoons white wine vinegar
5 ounces mixed greens (about 6 cups)
country bread, for serving

Melt the butter in a large pot over medium heat. Add the fennel, shallots, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes. Add the mussels and wine and simmer, covered, until the mussels open, 4 to 6 minutes. (Discard any mussels that remain closed.)

Meanwhile, in a large bowl, combine the oil, vinegar, and ¼ teaspoon each salt and pepper. Add the greens and toss to combine. Serve the mussels with the cooking liquid. Sprinkle with the fennel fronds and serve with the salad and bread.

Calories 228, Fat 14g, Sat Fat 2g, Cholesterol 0mg, Sodium 257mg, Protein 6g, Carbohydrate 23g, Sugar 3g, Fiber 6g, Iron 3mg, Calcium 107mg

Real Simple, February 2013, Page 162

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