Steamed Mussels with Fennel and Tomatoes |
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Prep Time: 23 Minutes Cook Time: 20 Minutes |
Ready In: 43 Minutes Servings: 6 |
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Serve with slices of crusty bread to soak up every drop of the savory broth. Ingredients:
4 teaspoons olive oil |
1 cup finely chopped onion (about 1 small) |
2/3 cup finely chopped fennel bulb (about 1/2 small bulb) |
4 plum tomatoes, seeded and diced (about 1 1/2 cups) |
3 cloves garlic, minced |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 cup dry white wine |
3 pounds mussels, scrubbed and debearded |
1/4 cup finely chopped fresh parsley |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat; add onion and fennel. Cook 5 minutes or until tender, stirring often. Add tomato and next 3 ingredients, and cook 3 minutes or until tomato softens, stirring often. Add wine, and bring to a boil. Add mussels; cover and simmer 10 minutes or until shells open. Remove from heat; discard any unopened shells. Place mussels in wide, shallow bowls; ladle broth over mussels. Sprinkle with parsley
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