- ¼ cup extra-virgin olive oil
- 5 large cloves garlic, minced
- 1 bulb fennel (with some fronds), halved and thinly sliced
- 2 medium carrots, very thinly sliced
- ¼ cup dry vermouth
- 1 28-oz can diced plum tomatoes
- 2 tsp fresh tarragon, roughly chopped
- 2 pounds mussels
Heat the olive oil in a Dutch oven or large pan (e. g., chicken fryer) over medium-high heat. Add the garlic and fennel; cook until soft, about 4 minutes. Add the carrots, and salt and pepper to taste. Cook another 4 minutes. Add the vermouth, boil down the wine, then add the tomatoes and tarragon. Cover the pot and simmer until vegetables are tender, about 15 minutes.
Meanwhile, rinse the mussels, remove the beards (if any), and discard any that do not close after being handled. Also discard broken-open ones. Once the vegetables are tender, turn the heat to high, add the mussels, and steam 3 to 5 minutes, or until most of the mussels have opened. About half-way through, remove to the serving bowl the ones that have already opened. Once done, move all the mussels (discard the unopened ones) to the serving bowl, along with the sauce. Serve with bread.
Per serving: 425 calories, 19 g fat, 30 g carbohydrates, 30 g protein, 6 g fiber.