Mussels in a Fennel and White Wine Broth

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 fennel bulb, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• 1/4 cup white wine
• 2 pounds mussels, scrubbed and debearded
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the garlic, onion, and fennel and cook until the vegetables are softened, about 5 minutes.
3. Stir in the oregano, thyme, and red pepper flakes and cook for 1 minute.
4. Add the white wine and bring to a boil.
5. Add the mussels and cover the pot. Cook, stirring occasionally, until the mussels have opened, about 8 minutes.
6. Discard any mussels that did not open.
7. Stir in the parsley and season with salt and pepper to taste.
8. Serve immediately.

Interesting Facts

• Mussels are a sustainable seafood choice.
• Fennel is a mild-flavored vegetable that pairs well with seafood.
• White wine adds an earthy flavor to the broth.