Rosé Wine-Steamed Mussels

You’ll be hard-pressed to decide which element you like better — the rosé wine and fennel broth or the tender mussels.

Makes: 6 servings Total time: 35 minutes

HEAT:
22Tbsp. olive oil
11fennel bulb (about 10 oz.), trimmed and thinly sliced (about 2 cups)
13 1/3cup minced shallots
22Tbsp. minced fresh garlic
ADD:
11bottle dry rosé wine (750 ml)
33lb. mussels, scrubbed and debearded
OFF HEAT, STIR IN:
44Tbsp. unsalted butter, cubed and softened
1 121 1/2tsp. minced fresh thyme
salt and black pepper to taste
Chopped fennel fronds

Heat oil in a large pot over medium-low. Add fennel, shallots, and garlic; cook until softened, 5–7 minutes.

Add wine and increase heat to high; bring to a boil and reduce wine to 2 cups, about 5 minutes. (If wine measures less than 2 cups add more rosé to equal 2 cups.)

Add mussels, cover, and cook, shaking pot occasionally, until mussels open, about 5 minutes. Discard any mussels that don’t open. Using a slotted spoon, divide mussels among six bowls.

Off heat, swirl butter into the broth until melted; stir in thyme and season with salt and pepper. Divide broth among bowls and garnish each serving with fennel fronds.

Nutrition Information
Per serving: 387 cal; 17g total fat (6g sat); 84mg chol; 669mg sodium; 15g carb; 1g fiber; 28g protein

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