1 white onion, sliced
3 tablespoons olive oil
2 teaspoons fennel seeds
4 garlic cloves, minced
1 teaspoon red pepper, crushed A pinch of salt and black pepper
1 cup chicken stock
1 tablespoon lemon juice
2 and ½ pounds mussels, scrubbed
½ cup parsley, chopped
½ cup tomatoes, cubed
Heat up a pan with the oil over medium-high heat; add the onion and the garlic and sauté for 2 minutes. Add the rest of the ingredients except the mussels, stir and cook for 3 minutes more. Add the mussels, cook everything for 6 minutes more, divide everything into bowls and serve.
Nutrition: 4 Servings / Calories: 276, Fat: 9.8, fiber 4.8, Carbohydrates 6.5, Protein: 20.5
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