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🍽️ Mussels in Tomato-Fennel Broth

328 kcal · 30 min · 4 servings

Ingredients

• 1 kg mussels
• 150 g large carrots (1 large carrot)
• 1 bulb fennel
• 2 garlic cloves
• 3 sprigs thyme
• 2 tbsp oil
• 200 ml white wine
• 240 g canned tomatoes (drained weight)
• salt
• pepper

Instructions

1. 1. Pull off the beard fibers from the mussels.
2. 2. Clean the mussels thoroughly under cold water using a brush.
3. 3. Discard any mussels that are already open.
4. 4. Rinse the mussels once more with cold water.
5. 5. Let the mussels drain well in a sieve.
6. 6. Keep the mussels cool until you are ready to use them.
7. 7. Peel the carrots and wash them.
8. 8. Wash the fennel and remove the hard base.
9. 9. Cut the carrots and fennel into strips about five centimeters long.
10. 10. Peel the garlic cloves and chop them finely.
11. 11. Wash the thyme sprigs.
12. 12. Heat the oil in a large, wide pot.
13. 13. Add the vegetables and garlic to the pot.
14. 14. Sauté the ingredients over medium heat for three minutes.
15. 15. Stir constantly while doing so.
16. 16. The vegetables should lose their color in the process.
17. 17. Add the mussels.
18. 18. Sauté everything for one more minute.
19. 19. Pour the white wine into the pot.
20. 20. Add the canned tomatoes.
21. 21. Add the thyme sprigs.
22. 22. Season the mixture with salt and pepper.
23. 23. Bring the sauce to a boil.
24. 24. Cover the pot.
25. 25. Cook the mussels for five to seven minutes.
26. 26. Turn the mussels several times during cooking.
27. 27. The mussels are done when all shells have opened.
28. 28. Remove any mussels that did not open.

Nutrition per serving

• kcal: 328
• Protein: 26 g · Fett/Fat: 13 g · Carbs: 19 g