Mussels Steamed with Bacon, Beer, and Fennel

Did you know that cooking with beer uses about 50 percent fewer calories than cooking with oil? One tablespoon of olive oil has approximately 120 calories, while an entire 12-ounce can of beer has around 146, breaking down to fewer than seven calories per tablespoon. It’s even been said that cooking with beer can enhance the flavors in foods, especially meat. But that’s not all — it can be healthier, too. Toby Amidor, M.S., R.D., and author of “The Greek Yogurt Kitchen,” explained to Self that “beer can actually boost your health because it is packed with B vitamins, magnesium, phosphorus, and selenium.”

Photo: Caleb Chancey, Brian Woodcock; Styling: Mary Clayton Carl

Yield: 

Serves 4

Total time: 25 Minutes

Ingredients

1 (12-ounce) fennel bulb with stalks

1 1/2 ounces applewood-smoked bacon, cut crosswise into thin strips

10 ounce red potatoes, cut into 1/2-inch pieces (about 2 cups)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 (16-ounce) can beer. or 12oz and a bit of water/broth

1 1/2 pounds mussels, scrubbed and debearded (about 40)

4 ounces green beans, trimmed and cut into 1/3-inch pieces (about 3/4 cup)

1 tablespoon fresh lemon juice

Pick up some crusty bread to dunk into the beer broth.

Preparation

1. Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise, and discard core. Vertically slice bulb.

2. Cook bacon in a large Dutch oven over medium heat for 3 minutes or until crisp, stirring frequently. Add fennel bulb, potatoes, salt, and pepper. Cook 10 minutes or until fennel is lightly browned, stirring occasionally. Increase heat to high. Add beer, scraping pan to loosen browned bits; bring to a boil. Stir in mussels and green beans; cover and cook 4 minutes or until mussels open. Discard any unopened shells. Stir in juice. Divide mussel mixture evenly among 4 bowls, and spoon broth evenly over mussels. Sprinkle each serving with 1 1/2 teaspoons chopped fennel fronds.

Robin Bashinsky, 

Cooking Light

SEPTEMBER 2012