Simmered garden tomatoes, chilies and fennel infuse mussels with bold flavour.
Fall mussels with fennel
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PREP TIME
15 min
TOTAL TIME
30 min
Makes
2 servings
© Royalty-Free/Masterfile
Ingredients
- 1 kg mussels
- 2-Jan small fennel bulb
- 1 onion , or 2 large leeks
- 4 plum tomatoes
- 1 tbsp olive oil
- 1/2 cup dry vermouth or white wine
- 2 tsp hot chili-garlic sauce
- 1/4 tsp salt
- 1/4 cup chopped chives
Instructions
- Scrub mussels and remove beards. Discard any that are open. Core fennel and chop. If using onion, finely chop. If using leeks, cut off and discard root ends and dark-green parts. Cut in half lengthwise. Fan white part out and rinse under cold water to remove any grit. Then thinly slice. Chop tomatoes.
- Heat oil in a large saucepan over medium heat. Add fennel and onion. Sauté, stirring often, until softened slightly, 5 min. Stir in wine, chili sauce and salt. Increase heat to medium-high. When boiling, stir in tomatoes, then mussels. Cover and cook, stirring once, until mussels have opened, 6 min. Discard mussels that haven’t opened. Spoon into bowls, then sprinkle with snipped chives.
Nutrition (per serving)
- Calories
- 162,
- Protein
- 7 g,
- Carbohydrates
- 22 g,
- Fat
- 6 g,
- Fibre
- 9 g,
- Sodium
- 418 mg.
FILED UNDER: Dinner dinner party lunch seafood stovetop
