Close up view on tasty seafood soup in white restaurant bowl. bouillabaisse with mussels, salmon and basil with a snack of potatoes with cheese sauce. dark background. food photo for menu or recipe Premium Photo


2 tablespoons olive oil

1 small onion, chopped

½ small fennel bulb, chopped (about 2 cups)

½ teaspoon salt

3 cloves garlic, minced

1 cup white wine

1 cup vegetable broth

½ teaspoon crushed red pepper

2 pounds mussels, scrubbed

1 tablespoon fresh chopped parsley


  • Pour oil into pot. Set to STOVETOP HIGH and heat oil. Add onion, fennel and salt to pot. Cook uncovered 10 minutes or until vegetables are very tender, stirring occasionally. Stir in garlic. Cook 1 minute, stirring often. Stir in wine, broth and red pepper.
  • Place mussels on wire rack. Place rack into pot. Set OVEN to 350˚F for 10 minutes. Cover and cook until mussels are cooked. Place mussels into serving bowl. Stir parsley into broth mixture and pour broth mixture over mussels.