Fall mussels with fennel
0
- Prep Time15 min
- Total Time30 min
- Makes2 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 7g, Carbohydrates 22g, Fat 6g, Fibre 9g, Sodium 418mg.
Simmered garden tomatoes, chilies and fennel infuse mussels with bold flavour.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.