Directions:
- Directions: Chop fennel bulb to measure 2 cups. Chop fennel fronds to measure 1 tablespoon. Heat a large Dutch oven over medium-high heat. Add chopped fennel bulb and garlic; sauté 3 minutes. Add 1 cup water and vermouth to pan; bring to a boil. Cover, reduce heat, and simmer for 3 minutes or until fennel is tender. Add mussels to pan; cover and cook 5 minutes or until shells open. Remove mussels from pan and keep warm; discard any unopened shells. Remove pan from heat, and add 2 tablespoons butter, stirring until butter melts. Serve fennel broth over mussels, and sprinkle with fennel fronds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 503.58 Kcal (2108 kJ) | ||
| Calories from fat | 133.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.84g | 23% | |
|---|---|---|---|
| Cholesterol | 142.25mg | 47% | |
| Sodium | 1328.47mg | 55% | |
| Potassium | 1701.11mg | 36% | |
| Total Carbs | 26.87g | 9% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 55.17g | 110% | |
| Vitamin C | 43.8mg | 73% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 18.8mg | 104% | |
| Calcium | 151mg | 15% | |
| Amount Per 100 g | |||
| Calories | 91.53 Kcal (383 kJ) | ||
| Calories from fat | 24.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.7g | 23% | |
|---|---|---|---|
| Cholesterol | 25.85mg | 47% | |
| Sodium | 241.46mg | 55% | |
| Potassium | 309.19mg | 36% | |
| Total Carbs | 4.88g | 9% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.32g | 7% | |
| Protein | 10.03g | 110% | |
| Vitamin C | 8mg | 73% | |
| Iron | 3.4mg | 104% | |
| Calcium | 27.4mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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