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Roasted Tomato, Garlic, and Fennel Mussels

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    45 minutes

Ingredients

medium bulb fennel with fronds
2 cups grape tomatoes
10 cloves peeled garlic
1 Tbsp. Taste of Inspirations Crushed Black Pepper Dipping Oil
1/4 tsp. Taste of Inspirations Himalayan Pink Mineral Salt
1/4 tsp. freshly ground black pepper
1 cup dry white wine
3 lbs. mussels, scrubbed under cold water to remove beards
2 Tbsp. chopped fresh tarragon
Roasted Tomato, Garlic, and Fennel Mussels

Directions

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
2. Prepare the fennel. Trim stalks just above the bulb. Reserve 1/2 cup fronds and discard stalks. Slice bulb in half vertically. Trim fennel core. Cut each half into 1/4-inch slices and place on prepared baking sheet. Add tomatoes and garlic. Drizzle with oil, sprinkle with salt and pepper, and toss to coat vegetables well. Spread out in a single layer.
3. Roast vegetables for 20 minutes, stir to turn, then continue roasting until golden brown in parts and tender, about 15 to 20 more minutes. Remove from oven and set aside.
4. Heat a stockpot or Dutch oven over high heat. When pot is practically smoking, add wine and bring to a boil. Add mussels to the pot. Let them cook uncovered, stirring occasionally, about 2 minutes. Add tarragon and roasted vegetables to pot. Cover with lid and cook until mussels have opened, about 3 to 5 minutes (discard any unopened mussels). Serve immediately, garnished with reserved fennel fronds.
Source: Hannaford fresh Magazine, September - October 2014

Nutrition

Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 270 kcal (14%)
Calories from Fat 72 kcal (0%)
Total Fat 8 g (12%)
Saturated Fat 5 g (25%)
Cholesterol 45 mg (15%)
Sodium 640 mg (27%)
Total Carbohydrates 18 g (6%)
Dietary Fiber 3 g (12%)
Protein 22 g (37%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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