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🍽️ Fennel Mussel Stew

253 kcal · 30 min · 4 servings

Ingredients

• 600 g Venus clams (or alternatively mussels)
• 1.5 bulbs fennel
• 1 shallot
• 1 clove garlic
• 2 tbsp olive oil
• 125 ml dry white wine
• 125 g peas (frozen)
• 3 sprigs parsley
• salt
• pepper

Instructions

1. 1. Scrub the Venus clams clean under running water.
2. 2. Place the clams in a bowl of cold water for one hour.
3. 3. Change the water once during this time.
4. 4. Remove any clams that are already open.
5. 5. Let the remaining clams drain well in a sieve.
6. 6. Wash the fennel thoroughly.
7. 7. Remove the tough bottom end and the tough strings.
8. 8. Slice the fennel into very thin slices.
9. 9. Peel the shallot and the garlic.
10. 10. Cut the shallot into thin strips.
11. 11. Slice the garlic into thin slices.
12. 12. Heat the oil in a wide pot.
13. 13. Sauté the fennel over medium heat, stirring, for 3 to 4 minutes.
14. 14. Add the shallots and garlic.
15. 15. Sauté the vegetables for another 2 minutes.
16. 16. Pour the white wine into the pot.
17. 17. Bring the liquid to a boil.
18. 18. Add the clams and peas to the pot.
19. 19. Cover the pot.
20. 20. Cook the dish over high heat for about 4 minutes.
21. 21. Wait until all the clams have opened.
22. 22. Remove and discard any clams that remain closed.
23. 23. Wash the parsley.
24. 24. Shake the parsley dry.
25. 25. Pluck the leaves from the stems.
26. 26. Chop the parsley leaves coarsely.
27. 27. Stir the parsley into the clams.
28. 28. Season the dish with salt and pepper.
29. 29. Serve the stew with toasted whole wheat baguette if desired.

Nutrition per serving

• kcal: 253
• Protein: 13 g · Fett/Fat: 14 g · Carbs: 15 g