Wednesday, February 1, 2012

Mussels Steamed with Fennel, Lovage and Cherry Tomatoes

Recipe by By The Canadian Living Test Kitchen (Source)
  • Preparation time: 9 minutes
  • Cook time : 16 minutes


  • 2 lb (907 g) mussels
  • 2 tbsp (30 mL) olive oil
  • 1/2 bulb fennel, chopped
  • 2 shallots, thinly sliced
  • 1 clove garlic, thinly sliced
  • 2 cups (500 mL) cherry tomatoes, halved
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/2 cup (125 mL) packed lovage leaves, (or 1/4 cup/60 mL each parsley and celery leaves), coarsely chopped
  • 1/2 cup (125 mL) white wine


Scrub mussels; discard any that do not close. Set aside.

In Dutch oven, heat oil over medium-high heat; cook fennel, shallots and garlic, stirring occasionally, until softened, about 4 minutes.

Stir in tomatoes, salt and pepper; cook, stirring, just until tomatoes begin to break up, about 3 minutes.

Stir in lovage and wine; boil for 1 minute, scraping up browned bits. Add mussels; cover and boil until mussels open, about 8 minutes. Using slotted spoon, transfer mussels to deep bowl, discarding any that do not open. Pour sauce over mussels.

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Source : Canadian Living Magazine: September 2010

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