Mussels with Tomatoes & White Wine

Mussels with Tomatoes & White Wine

You’ll feel like you’re dining in a French bistro when you sit down to a bowl of these mussels, flavored with fennel, garlic, tomatoes and white wine. Save some of the fennel fronds to sprinkle on top to intensify the fennel flavor or add a touch of fresh basil if you prefer. Serve with whole-grain baguette to soak up the sauce.

From EatingWell: The Simple Art of EatingWell
Yield: 4 servings
Active Time: 45 minutes
Total Time: 45 minutes


  1. 1 tablespoon extra-virgin olive oil
  2. 1 fennel bulb, chopped
  3. 1 medium onion, finely diced
  4. 4 garlic cloves, minced
  5. 2 cups chopped plum tomatoes
  6. 1 cup dry white wine
  7. 1 cup fish or seafood stock, bottled clam juice (see Tips) or reduced-sodium chicken broth
  8. 1/4 teaspoon salt
  9. 1/4 teaspoon freshly ground pepper
  10. 4 pounds mussels, cleaned (see Tips)
  11. 2 tablespoons chopped fennel fronds or chopped fresh basil for garnish


  1. Heat oil in a Dutch oven over medium heat. Add fennel, onion and garlic and cook, stirring often, until the vegetables are just starting to brown, 30 seconds to 4 minutes.
  2. Add tomatoes, wine, stock (or clam juice or broth), salt and pepper; bring to a boil over high heat. Stir in mussels. Cover and cook just until the mussels have opened, 4 to 6 minutes. Remove from the heat (discard any unopened mussels). Stir in fennel fronds (or basil), if using. Serve with the sauce from the pan.

Tips & Notes


Nutrition Per Serving: 258 calories; 7 g fat (1 g sat, 4 g mono); 36 mg cholesterol; 20 g carbohydrates; 19 g protein; 4 g fiber; 509 mg sodium; 815 mg potassium.

Nutrition Bonus: Vitamin C (52% daily value), Iron (29% dv), Potassium (23% dv), Folate (22% dv), Vitamin A (18% dv), Magnesium (15% dv)

1 Carbohydrate Serving

Exchanges: 2 vegetable, 2 lean meat, 1 fat