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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. | 2. Place fennel slices in a bowl. Drizzle 1 tablespoon olive oil over fennel and toss to coat. Transfer to prepared baking sheet and roast in the preheated oven until fennel is cooked through and beginning to caramelize, 25 to 35 minutes. | 3. Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add garlic; cook, stirring frequently until garlic is fragrant and light golden, 1 to 2 minutes. | 4. Stir mussels into garlic; toss to evenly combine. Stir in roasted fennel, cherry tomatoes, and white wine. Bring to a boil, cover, and cook until mussels are all opened, 3 to 5 minutes. Stir in parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
bulb fennel	1		trimmed sliced	-	-	-	-
olive oil	1 1/2	tablespoons		119.34	0.0	0.0	13.5
garlic	3	cloves	sliced	13.41	2.9754	0.5724	0.045
mussel	1	pound	debearded	390.0969	16.7379	53.9785	10.1607
cherry tomato	1	cup halved		-	-	-	-
white wine	1/2	cup		-	-	-	-
flat leaf parsley	1/4	cup	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.