Mussels with fennel
2
- Prep Time15 min
- Total Time15 min
- Makes2 Servings
Ingredients
1-kg bag mussels
2-Jan small fennel bulb
1 onion, or 2 large leeks
4 plum tomatoes
1 tbsp olive oil
1/2 cup white wine, or dry vermouth
2 tsp hot chili-garlic sauce, or 1/2 tsp hot-red-chili-flakes
1/4 tsp salt
1/4 cup finely chopped fresh 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 263, Protein 19g, Carbohydrates 20g, Fat 10g, Fibre 4g, Sodium 596mg.
Simmered garden tomatoes, chilies and fennel infuse mussels with bold flavour.
Mussels 101
When it comes to seafood, mussels are a cinch. Just a quick simmer in a delicate but flavourful broth is the trick. The rules: Before cooking, discard any that are open. Once cooked, discard any that remain closed.
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