Publix Aprons

Mussels with Fennel and White Wine

Mussels with Fennel and White Wine
Total Time:
55 minutes
Active Time:
40 minutes


2 lb fresh mussels
1/4 cup + 1/2 teaspoon kosher salt, divided
1 slice bacon, coarsely chopped
1/4 teaspoon crushed red pepper
2 fresh shallots, thinly sliced
3 cloves fresh garlic, thinly sliced
1 medium tomato, coarsely chopped
1 medium fennel bulb, finely chopped
3/4 cup dry white wine (or chicken broth)
1/3 cup fresh Italian parsley, finely chopped
2 tablespoons unsalted butter, softened
Toasted or grilled slices of baguette bread


  • Slice shallots and garlic; remove seeds from tomato and chop.
  • Remove leafy green top, root end, and hard inner core from fennel; chop fennel bulb. Chop bacon (wash hands).


  1. Scrub mussels under cold water. In a large stock pot, combine 6 cups cold water with 1/4 cup salt. Add mussels and soak for 15 minutes. Drain and rinse mussels; remove mussels and set aside.
  2. Return stock pot to stove over medium-high heat. Add bacon and crushed red pepper; cook for 3–4 minutes until bacon is almost crisp. Add shallots, garlic and remaining 1/2 teaspoon salt; cook 2 minutes or until just tender. Add fennel; remove from heat. Carefully add wine and return to heat. Bring to a boil.
  3. Add mussels and tomato to stock pot; stir to combine. Cover and reduce heat to medium. Cook for 5 to 7 minutes or until mussels open. Using a slotted spoon, transfer mussels to a serving bowl, reserving mixture in stock pot. (Discard any mussels that do not open.)
  4. Chop parsley. Stir parsley and butter into the mixture in the stock pot. Spoon mixture over mussels and serve with bread.

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Nutritional Information

CALORIES (per 1/4 recipe) 630kcal; FAT 17g; SAT FAT 6g; TRANS FAT 0g; CHOL 145mg; SODIUM 1360mg; CARB 49g; FIBER 2g; SUGARS 3g; PROTEIN 61g; VIT A 35%; VIT C 70%; CALC 10%; IRON 100%

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