A quick, elegant, and nutrient-dense paleo meal featuring fresh mussels steamed in a fragrant broth of fennel, tomato, and garlic. This light yet satisfying dish is perfect for a healthy weeknight dinner.
Zutaten
- 1000g fresh mussels, cleaned and debearded
- 1 large fennel bulb, thinly sliced
- 250g cherry tomatoes, halved
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 30ml extra virgin olive oil
- 250ml vegetable broth or water
- 1 small bunch fresh parsley, chopped
- Pinch of red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
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Anleitung
- 1.Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sliced fennel, and sauté for 5-7 minutes until softened and fragrant.
- 2.Add the minced garlic and optional red pepper flakes, cooking for one more minute until aromatic. Stir in the halved cherry tomatoes and cook for 2-3 minutes until they begin to soften.
- 3.Pour in the vegetable broth or water and bring to a simmer. Season with a small amount of salt and pepper.
- 4.Carefully add the cleaned mussels to the pot, place the lid on top, and let them steam for 5-7 minutes. The mussels are cooked when their shells have opened. Shake the pot gently once or twice during cooking.
- 5.Discard any mussels that did not open. Stir in the fresh parsley.
- 6.Serve immediately by ladling the mussels and the flavorful broth into two large bowls. Garnish with reserved fennel fronds if desired.
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Warum dieses Rezept
This recipe is rich in lean protein and omega-3 fatty acids from mussels, which support brain and heart health. The fennel and tomato broth provides essential vitamins, antioxidants, and fiber for a well-balanced, anti-inflammatory, and delicious paleo meal.
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