Mussels Steamed With Fennel, Lovage and Cherry Tomatoes |
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Prep Time: 0 Minutes Cook Time: 16 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Theis is a quick and easy weeknight dinner solution - so delicious!! Ingredients:
2 lbs mussels |
2 tablespoons olive oil |
1/2 fennel bulb, chopped |
2 shallots, thinly sliced |
1 garlic clove, thinly sliced |
2 cups cherry tomatoes, halved |
1/4 teaspoon salt |
1/4 teaspoon ground pepper |
1/2 cup packed lovage, leaves coarsely chopped (or 1/4 cup each parsley and celery leaves) |
1/2 cup white wine |
Directions:
1. Scrub mussels; discard any that do not close. Set aside.
2. In Dutch oven, heat oil over medium-high heat; cook fennel, shallots and garlic, stirring occasionaly, until softened, about 4 minutes.
3. Stir in tomatoes, salt and pepper; cook, stirring, just until tomatoes begin to break up, about 3 minutes.
4. Stir in lovage and wine; boil for 1 minute, scraping up browned bits. Add mussels; cover and boil until mussels open, about 8 minutes.
5. Use slotted spoon, transfer mussels to deep bowl, discarding any that do not open. Pour sauce over mussels.
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