Directions:
- Heat the olive oil in a large pan. When the oil is hot, sauté the fennel, onions and shallots for 2 minutes. Add the garlic. Remove the sauté pan from the heat and add the Pernod®. Place the sauté pan back on the heat and flame the vegetables for 1 minute. Season with salt and pepper.
- Stir in the tomatoes and wine and bring the liquid to a simmer. Add the mussels and parsley, cover and steam the mussels until all of the shells have opened, about 4 minutes. Discard any mussels that do not open their shell. Remove the mussels and let the broth cook for 2 minutes. Season the broth with salt and pepper, if needed. Remove the broth from the heat. Divide the mussels between two large shallow bowls. Spoon the broth over the mussels. Serve the mussels with the crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 676.3 Kcal (2832 kJ) | ||
| Calories from fat | 128.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.27g | 22% | |
|---|---|---|---|
| Cholesterol | 89.6mg | 30% | |
| Sodium | 1125.36mg | 47% | |
| Potassium | 1686.46mg | 36% | |
| Total Carbs | 49.4g | 16% | |
| Sugars | 5.93g | 24% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 44.67g | 89% | |
| Vitamin C | 59.9mg | 100% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 39.4mg | 219% | |
| Calcium | 181.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 92.01 Kcal (385 kJ) | ||
| Calories from fat | 17.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.94g | 22% | |
|---|---|---|---|
| Cholesterol | 12.19mg | 30% | |
| Sodium | 153.1mg | 47% | |
| Potassium | 229.43mg | 36% | |
| Total Carbs | 6.72g | 16% | |
| Sugars | 0.81g | 24% | |
| Dietary Fiber | 0.57g | 17% | |
| Protein | 6.08g | 89% | |
| Vitamin C | 8.1mg | 100% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 5.4mg | 219% | |
| Calcium | 24.7mg | 18% | |
* 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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