Ingredients and Weight:
- Mussels, 4 pounds
- Olive oil, 1/2 cup
- Garlic, 4 cloves, minced
- Onion, 1 medium, chopped
- Red bell pepper, 1/2 cup, chopped
- Fennel bulb, 1/4 cup, chopped
- White wine, 1 cup
- Fish stock, 1 cup
- Dijon mustard, 2 tablespoons
- Fresh thyme, 1 tablespoon
- Fresh parsley, 1 tablespoon
- Salt and pepper to taste
- Baguette, for serving (optional)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Clean the mussels by removing any beards and scrubbing the shells clean. Discard any mussels that are open or cracked.
- Heat the olive oil in a large pot over medium heat.
- Add the garlic, onion, bell pepper, and fennel and sauté until softened, about 5 minutes.
- Stir in the white wine and fish stock and bring to a boil.
- Add the mussels, mustard, thyme, and parsley. Cover the pot and steam the mussels until they open, about 5-7 minutes.
- Discard any mussels that remain closed.
- Season with salt and pepper to taste.
Nutritional Information:
Per serving (1 cup mussels):
- Calories: 200
- Fat: 10g
- Carbohydrates: 10g
- Protein: 20g
Dish Characteristics:
- Rich and flavorful
- Aromatic with herbs and spices
- Tender and succulent mussels
- Perfect for a special occasion or casual dining
User Comments:
- "Absolutely delicious! The mussels were cooked perfectly and the sauce was divine."
- "The perfect dish for a lazy Sunday afternoon. Easy to make and so satisfying."
- "A true taste of Provence that transports me to the French countryside."
Special Precautions and Tips:
- Always discard any mussels that are open or cracked before cooking.
- Do not overcook the mussels as they will become tough.
- Serve the mussels with a crusty baguette to soak up the flavorful broth.
