9 Ingredients
  • 4 pounds mussels, scrubbed, debearded
  • 1 fennel bulb, trimmed, cut into 1" cubes or thinly sliced
  • 1 cup verjus (or 1/4 cup apple cider vinegar and 3/4 cup white grape juice)
  • 1/3 cup dry white wine
  • 1/4 cup (1/2 stick) unsalted butter, cut into 1/2" pieces
  • 1 cup lovage leaves or celery leaves, divided
  • 1 cup lovage leaves or celery leaves, divided
  • ground black pepper
  • kosher salt
Nutrition
356
18% daily value
6 servings
                                       
                                            low-​sugar, gluten-​free
     

Fat

22% 15

Saturated

31% 6

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 2

Carbs

5% 15

Carbs (net)

- 13

Fiber

6% 2

Sugars

- 2

Sugars, added

- 0

Protein

73% 37

Cholesterol

35% 105

Sodium

39% 930

Calcium

11% 109

Magnesium

27% 113

Potassium

25% 1155

Iron

69% 12

Zinc

45% 5

Phosphorus

89% 623

Vitamin A

25% 229

Vitamin C

32% 29

Thiamin (B1)

41% 0

Riboflavin (B2)

50% 1

Niacin (B3)

32% 5

Vitamin B6

14% 0

Folate equivalent (total)

35% 138

Folate (food)

- 138

Folic acid

- 0

Vitamin B12

1513% 36

Vitamin D

1% 0

Vitamin E

14% 2

Vitamin K

25% 30
Comments
 
×