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.
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Why this recipe
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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