Mussels in Fennel-Caper Broth

Mussels are an excellent source of vitamin B₁₂ and a good source of zinc and folate. This simple dish lets their flavor shine.

SERVES 6

1 tablespoon olive oil

1 large onion, diced

2 stalks celery, diced

2 bulbs fennel, diced

3 tablespoons capote capers

1³⁄₄ cups seafood stock or water

4 pounds fresh mussels

1. In a large stock pot with a lid, heat the oil over medium heat. Add the onion, celery, and fennel. Sauté until the onion is soft and translucent, about 5–8 minutes.
2. Add the capers and stock. Add the mussels and steam until the mussels have all opened, which can take 5–20 minutes. Discard any mussels that do not open. Serve immediately.

MUSSEL TIPS

When picking up mussels at the store, ask for extra ice to place in a bag with the mussels for the trip home. This helps keep the mussels cool and fresh. Rinse them off before cooking and discard any open mussels.