STEAMED MUSSELS WITH FENNEL AND TOMATO
Provided by Food Network Kitchen
Categories main-dish
Time 38m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a Dutch oven over medium heat. Add the garlic and fennel; cook until just soft and fragrant, about 4 minutes. Add the carrots and season with salt and pepper; continue cooking, stirring occasionally, until the carrots are just soft, about 4 minutes. Add the vermouth and boil to reduce slightly. Add the tomatoes and tarragon, then cover the pot and simmer until the vegetables are tender, about 15 minutes. Stir in 1/2 cup water and the mussels. Raise the heat to high, cover and cook until the mussels open, 3 to 5 minutes. (Check halfway through and transfer any open mussels to a serving bowl.) Transfer all the mussels to a serving bowl, discarding any that do not open. Season the sauce with pepper and, if needed, salt, and pour over the mussels. Serve with the bread.
- Photograph By Antonis Achilleos
Nutrition Facts : Calories 425, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 65 milligrams, Sodium 1,220 milligrams, Carbohydrate 30 grams, Fiber 6 grams, Protein 30 grams
STEAMED FENNEL WITH DILL
Make and share this Steamed Fennel With Dill recipe from Food.com.
Provided by annconnolly
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Trim fennel and discard woody stems. Cut into thin slices.
- Steam, covered about 12 minutes until crisp but, tender.
- For sauce combine broth and dill and bring to a boil.
- Stir together cold milk and cornstarch and add to broth.
- Cook and stir until thick.
- Serve pouring sauce over fennel.
- Garnish with dill.
- For Vegetarian do not use Chicken broth. Use the vegetable broth option.
Nutrition Facts : Calories 90.9, Fat 2.8, SaturatedFat 1.5, Cholesterol 9.1, Sodium 189.8, Carbohydrate 13.6, Fiber 3.6, Sugar 0.1, Protein 4.2
STEAMED MUSSELS WITH FENNEL, TOMATOES, OUZO, AND CREAM
Pick good fresh and alive mussels for this dish, preferably Penn Cove. The fresher the better. This recipe is simply amazing in flavor. You will love it. Serve with a slice of bread.
Provided by DJ Williams
Categories Greek Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.
- Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.
- Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 21.2 g, Cholesterol 76.3 mg, Fat 15.7 g, Fiber 2.7 g, Protein 16.3 g, SaturatedFat 7.4 g, Sodium 245.3 mg, Sugar 9.3 g
STEWED FENNEL
Steps:
- Clean and trim fennel bulbs, cutting off fronds. Wash and finely chop fronds, and set aside. Cut bulbs into eighths, and place in a medium saucepan. Add olive oil and 1 1/2 cups water.
- Cover pan, and bring to a boil over high heat; then, immediately reduce heat to medium. Stir fennel, cover, and stew for 5 minutes. Add chopped fennel fronds, ground fennel seed, red pepper flakes, and salt to taste.
- Stir mixture, and raise heat to medium-high. Cook, covered, until liquid has nearly evaporated and fennel is thoroughly cooked and soft, about 10 more minutes. (If necessary, simmer uncovered for a few minutes to reduce liquid.) Remove pan from heat, and add lemon juice. Toss to mix well. Serve hot.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 11 grams, Carbohydrate 1 gram, Fat 14 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 0 grams
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