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Prep Time:30 minsAdditional Time:3 hrs 30 minsTotal Time:4 hrsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:3 hrs 30 minsTotal Time:4 hrsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:3 hrs 30 mins
Additional Time:
3 hrs 30 mins
Total Time:4 hrs
Total Time:
4 hrs
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonolive oil1fennel bulb (about 3 ounces), thinly sliced, fronds reserved for garnish1yellow onion (about 4 1/2 ounces), chopped1carrot (about 6 ounces), chopped1celery stalk (about 1 1/2 ounces), chopped3garlic cloves, smashed¾cupdry white wine2tomatoes, roughly chopped (about 2 cups)2bay leaves1lemon, halved¾teaspoonkosher salt½teaspooncrushed red pepper2poundssmall mussels, scrubbed and debearded8ouncesuncooked whole-wheat linguine
Cook Mode(Keep screen awake)
Ingredients
1tablespoonolive oil
1fennel bulb (about 3 ounces), thinly sliced, fronds reserved for garnish
1yellow onion (about 4 1/2 ounces), chopped
1carrot (about 6 ounces), chopped
1celery stalk (about 1 1/2 ounces), chopped
3garlic cloves, smashed
¾cupdry white wine
2tomatoes, roughly chopped (about 2 cups)
2bay leaves
1lemon, halved
¾teaspoonkosher salt
½teaspooncrushed red pepper
2poundssmall mussels, scrubbed and debearded
8ouncesuncooked whole-wheat linguine
DirectionsHeat the olive oil in a large nonstick skillet over medium-high. Add the sliced fennel, onion, carrot, and celery, and cook, stirring occasionally, until starting to brown, about 8 minutes. Add the garlic, and cook, stirring occasionally, until fragrant, about 2 minutes. Add the white wine; reduce the heat to medium, and cook until the wine is mostly reduced, 4 to 5 minutes. Transfer the mixture to a 6-quart slow cooker; stir in the tomatoes, bay leaves, lemon halves, salt, and red pepper. Cover and cook on HIGH until the vegetables are very tender, about 3 hours.Add the mussels to the slow cooker; cover and cook on HIGH until the mussels open, 30 to 40 minutes. Discard the bay leaves, lemon halves, and any mussels that do not open.Meanwhile, cook the linguine according to the package directions, omitting the salt and fat. Divide the pasta, mussels, and sauce among 4 shallow bowls. Garnish with the fennel fronds, if desired.Originally appeared: Everyday Slow Cooker
Directions
Heat the olive oil in a large nonstick skillet over medium-high. Add the sliced fennel, onion, carrot, and celery, and cook, stirring occasionally, until starting to brown, about 8 minutes. Add the garlic, and cook, stirring occasionally, until fragrant, about 2 minutes. Add the white wine; reduce the heat to medium, and cook until the wine is mostly reduced, 4 to 5 minutes. Transfer the mixture to a 6-quart slow cooker; stir in the tomatoes, bay leaves, lemon halves, salt, and red pepper. Cover and cook on HIGH until the vegetables are very tender, about 3 hours.Add the mussels to the slow cooker; cover and cook on HIGH until the mussels open, 30 to 40 minutes. Discard the bay leaves, lemon halves, and any mussels that do not open.Meanwhile, cook the linguine according to the package directions, omitting the salt and fat. Divide the pasta, mussels, and sauce among 4 shallow bowls. Garnish with the fennel fronds, if desired.
Heat the olive oil in a large nonstick skillet over medium-high. Add the sliced fennel, onion, carrot, and celery, and cook, stirring occasionally, until starting to brown, about 8 minutes. Add the garlic, and cook, stirring occasionally, until fragrant, about 2 minutes. Add the white wine; reduce the heat to medium, and cook until the wine is mostly reduced, 4 to 5 minutes. Transfer the mixture to a 6-quart slow cooker; stir in the tomatoes, bay leaves, lemon halves, salt, and red pepper. Cover and cook on HIGH until the vegetables are very tender, about 3 hours.
Add the mussels to the slow cooker; cover and cook on HIGH until the mussels open, 30 to 40 minutes. Discard the bay leaves, lemon halves, and any mussels that do not open.
Meanwhile, cook the linguine according to the package directions, omitting the salt and fat. Divide the pasta, mussels, and sauce among 4 shallow bowls. Garnish with the fennel fronds, if desired.
Originally appeared: Everyday Slow Cooker
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Nutrition Facts(per serving)453Calories7gFat57gCarbs44gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
