STEAMED MUSSELS WITH FENNEL AND TOMATO
Provided by Food Network Kitchen
Categories main-dish
Time 38m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a Dutch oven over medium heat. Add the garlic and fennel; cook until just soft and fragrant, about 4 minutes. Add the carrots and season with salt and pepper; continue cooking, stirring occasionally, until the carrots are just soft, about 4 minutes. Add the vermouth and boil to reduce slightly. Add the tomatoes and tarragon, then cover the pot and simmer until the vegetables are tender, about 15 minutes. Stir in 1/2 cup water and the mussels. Raise the heat to high, cover and cook until the mussels open, 3 to 5 minutes. (Check halfway through and transfer any open mussels to a serving bowl.) Transfer all the mussels to a serving bowl, discarding any that do not open. Season the sauce with pepper and, if needed, salt, and pour over the mussels. Serve with the bread.
- Photograph By Antonis Achilleos
Nutrition Facts : Calories 425, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 65 milligrams, Sodium 1,220 milligrams, Carbohydrate 30 grams, Fiber 6 grams, Protein 30 grams
STEAMED MUSSELS WITH FENNEL AND OUZO
Steps:
- Heat olive oil in a large pot over high heat on the grates of the grill. Stir in shallots and garlic and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes. Add white wine and ouzo and reduce by half. Add the heavy cream and bring to a simmer. Stir in mussels, 1/2 the basil and season with salt and pepper. Cover the pan and cook until the mussels are open, discarding any that do not. Stir in the remaining basil and serve in large bowls with grilled bread.
FOODCHANNEL EDITOR
As with most good things, this pasta is simple to prepare but makes for a spectacular presentation. Don't forget a drizzle of Olive Nectar as the perfect finishing touch! Recipe courtesy of OliVaylle and submitted by Conchita De Moya. OliVaylle Olive Nectar™ is extra virgin olive oil from Australia.
Provided by By FoodChannel Editor | October 7, 2015 11:00 am
Time 50m
Yield -
Number Of Ingredients 13
Steps:
- 1 Heat olive oil in large pan, add onion, cook stirring until golden brown. Add garlic and fennel, stir over heat 5 minutes. 2 Add undrained crushed tomatoes, crumbled stock cubes, tomato paste and water, mix well. Bring to a boil, reduce heat, simmer uncovered 45 minutes. 3 Add mussels, cook over low heat until mussels open, discard unopened shells. 4 Add cream, parsley and Parmesan cheese. Serve over pasta which has been boiled until just tender and drained.
LINGUINE WITH MUSSELS AND FRESH HERBS
Provided by Ian Knauer
Categories Herb Pasta Quick & Easy High Fiber Dinner Mussel Healthy Potluck Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil and butter in a 5-to 6-quart heavy pot over medium heat until foam subsides. Cook garlic, fennel seeds, and red pepper flakes with 1/4 teaspoon each of salt and pepper, stirring, until garlic is softened, 3 to 4 minutes. Add wine and boil until reduced by half, 4 to 5 minutes. Add mussels and cook, covered, shaking pot occasionally, just until mussels open wide, 5 to 8 minutes. (Discard any that remain unopened after 8 minutes.) Remove from heat and keep warm.
- Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain linguine.
- Toss linguine with mussels and any liquid from pot, cheese, and herbs. Thin with reserved cooking water if desired.
PASTA WITH MUSSELS AND FENNEL
This is out of my Easy Entertaining cookbook...it's for a party of 10...the Italian-style dinner party...hope you enjoy it!
Provided by teresas
Categories One Dish Meal
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat butter in large pan, add onion.
- Cook, stirring, until golden brown.
- Add garlic and fennel, stir over heat 5 minutes.
- Add undrained crushed tomatoes, crumbled bouillon cubes, tomato paste, and water, mix well.
- Bring to a boil, reduce heat, simmer uncovered 45 minutes.
- Add mussels, cook over low heat until mussels open, discard unopened shells.
- Add cream, parsley and Parmesan cheese.
- Cook pasta in a large pan of boiling water until just tender, drain.
- Serve with sauce.
Nutrition Facts : Calories 497.2, Fat 9.5, SaturatedFat 4.5, Cholesterol 40.8, Sodium 562.9, Carbohydrate 79.5, Fiber 5.5, Sugar 3.7, Protein 23
FENNEL-STEAMED MUSSELS PROVENCAL
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the oil in a large pot and turn the heat to medium; 1 minute later, add the garlic, fennel, fennel seeds, liqueur, and tomatoes and tarragon if you're using them. Bring to a boil, cook for about 1 minute. Add the mussels, cover the pot, and turn the heat to high.
- Cook, shaking the pot occasionally, until the mussels open, 5 to 10 minutes. Use a slotted spoon to remove the mussels and fennel to a serving bowl, then strain any liquid over them and serve.
Nutrition Facts : @context http, Calories 572, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 18 grams, Fiber 5 grams, Protein 56 grams, SaturatedFat 3 grams, Sodium 1362 milligrams, Sugar 5 grams
MUSSELS WITH CREAM, FENNEL, AND WHITE WINE
Categories Shellfish Appetizer Sauté Seafood Mussel Winter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 first-course servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large pot over medium-high heat. Add chopped fennel, shallots, garlic and fennel seeds. Sauté until fennel is tender, about 5 minutes. Add wine and cream and boil until liquid thickens, about 10 minutes. Add mussels. Cover and cook until mussels open, about 5 minutes. Divide mussels among 6 shallow bowls (discard any mussels that do not open). Ladle broth over and serve.
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