Page 205 - 28_Days_of_Clean_Eating.sanet.cd

Steamed Mussels in

Tomato-Fennel Broth
Dairy-Free

Mussels are delicious and are easier to prepare than you may think.
This classic recipe will convince you to cook them often, as a starter
or an entree. Before cooking them, scrub them well and remove the
“beards” at the bottom of the shells. Discard any mussels with bro-
ken shells and any that won’t close after they’ve been tapped.

Perfect Pairing: Serve these brothy mussels with baby arugula
drizzled with Mustard-Thyme Vinaigrette (page 303).

2 tablespoons avocado oil 2 tablespoons chopped
3 garlic cloves, minced fresh parsley
1 fennel bulb, thinly sliced, plus ½ cup water
2 tablespoons of the fennel 2 pounds mussels, scrubbed
fronds, chopped 8 ounces 100% whole-grain
½ cup fish stock French bread
1 (28-ounce) can whole
tomatoes, chopped
1. In a large Dutch oven over medium heat, add the oil. Add the gar-
lic and fennel bulb slices. Cook for 8 minutes or until the fennel
is tender.
2. Add the fennel fronds and fish stock. Cook 2 minutes or until
reduced by half. Add the tomatoes. Reduce the heat to low. Cover
and simmer for 15 minutes.
3. Add the parsley, water, and mussels. Increase the temperature to
medium-high. Cover and cook for 5 minutes or until the mussels
open. Discard any unopened mussels.
4. Put the mussels in a large shallow bowl with the cooking liquid.
Serve with thick slices of the French bread for dipping in the
cooking liquid.

Serves 4. Prep time: 10 minutes. Cooking time: 30 minutes. Total time: 40 minutes.

Per serving: Calories: 417 Fat: 8.8g Saturated Fat: 1.3g Protein: 35.4g
Carbohydrates: 51.6g Fiber: 6.6g

204 28 Days of Clean Eating