STEAMED MUSSELS WITH FENNEL AND SUN DRIED TOMATOES

Steamed Mussels With Fennel and Sun Dried Tomatoes image

Provided by threeovens

Categories Mussels

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 11

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1 tablespoon olive oil
2 shallots, sliced thin
1 fennel bulb, sliced thin
5 garlic cloves, minced
8 sun-dried tomatoes, sliced thin
3/4 cup fresh parsley, minced
1 cup dry white wine
2 tablespoons fresh lemon juice (from 1/2 lemon)
2 lbs mussels, scrubbed and debearded
fresh lemon zest (from 1 lemon)
baguette, sliced

Steps:

Heat olive oil in a large saucepan over medium high heat and cook the shallots, fennel, and garlic until the fennel is softened (lower heat if garlic starts to burn).
Stir in the sun dried tomatoes, 1/2 cup of the parsley, white wine, and lemon juice.
Reduce heat to low and simmer 5 to 10 minutes.
Increase heat to medium and add the mussels; cover and cook until the shells open, about 7 to 10 minutes.
Transfer mussels, with a slotted spoon, to a serving bowl, discarding any that do not open.
Whisk the lemon zest and cream into the saucepan and pour over mussels; garnish with remaining parsley and serve.
Serve with baguette slices.

Nutrition Facts : Calories 427.3, Fat 11.8, SaturatedFat 2, Cholesterol 84.9, Sodium 1034.3, Carbohydrate 27.4, Fiber 3.7, Sugar 3.2, Protein 39