Mussels are actually fast and easy to prepare—now that most are sold with the beards already removed. If you see any stringy masses hanging off the mussels (those are the beards) simply pull them off.
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Prosecco Steamed Mussels with Fennel and Orange
1 tablespoon butter
2 garlic cloves, minced
1 fennel bulb, chopped
1/2 teaspoon salt
1 14.5 ounce can diced tomatoes
1 cup Prosecco
1 pound mussels
1 teaspoon orange zest
1/4 cup parsley, chopped
Orange slices for garnish, if desired
- Melt the butter in a large pot over medium heat. Add the garlic and fennel and cook, stirring occasionally, until soft, about 5 minutes. Add the salt, tomatoes and Prosecco and bring to a boil. Add the mussels and orange zest and cover the pot. Cook 4-5 minutes, stirring once, until the shells are opened. (Discard any mussels that are not opened after 7 minutes).
- Sprinkle with parsley and serve.
Makes 2 servings
426 calories, 31 g protein, 32 g carbohydrates, 7 g fiber, 11 g fat, 5 g sat fat, 79 mg cholesterol, 1556 mg sodium
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