Steamed Mussels
Steamed mussels with fennel and white wine: A large portion of antioxidants from the vegetables turns the seafood into a low‑carb dish.
Ingredients
- 1 kg mussels
- 150 g carrots (1 large carrot)
- 1 bulb fennel
- 2 cloves garlic
- 3 sprigs thyme
- 2 tbsp oil
- 200 ml white wine
- 240 g canned tomatoes (drained weight)
- Salt
- Pepper
Instructions
-
1.
Remove the beards from the mussels. Scrub mussels thoroughly under cold water and discard any that are open.
-
2.
Rinse the cleaned mussels again in cold water, drain well in a sieve, and keep them chilled until use.
-
3.
Peel and wash carrots; clean and trim fennel, removing the stalk. Cut all into 5 cm long strips. Peel garlic and finely chop it. Wash thyme.
-
4.
Heat oil in a large wide pot. Sauté vegetables and garlic over medium heat for 3 minutes, stirring, until translucent. Add mussels and cook for another minute.
-
5.
Add white wine, canned tomatoes, and thyme; season with salt and pepper and bring to a boil. Cover and simmer, turning occasionally, for 5–7 minutes until all mussels have opened. Discard any that remain closed.
