Mussels with Leeks, Fennel, and Tomatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
3 cups lobster stock |
3/4 cup thinly sliced leek |
3/4 cup thinly sliced fennel bulb |
2/3 cup finely chopped shallots |
1/3 cup dry white wine |
1/4 teaspoon black pepper |
2 pounds mussels |
1/2 cup chopped seeded tomato |
1 1/2 teaspoons chopped fresh chives |
Directions:
1. Simmer first 6 ingredients in a Dutch oven over high heat. Add mussels; cover, reduce heat, and cook 4 minutes or until shells open. Remove from heat; discard any unopened shells. Divide mussels and broth evenly between 2 shallow bowls. Sprinkle with tomato and chives.
|
|