Mussels in Tomato Fennel Broth
 
 
Ingredients
  • 2 tablespoons olive oil
  • 1 fennel bulb, fronds removed and reserved, cored and thinly sliced
  • 3 garlic cloves
  • dash of red pepper flake
  • 3 medium tomatoes, grated on a box grater, skins discarded (yielding about 1 cup tomato pulp)
  • 1 cup dry white wine
  • 2 pounds mussels, scrubbed
  • salt and pepper, to taste
  • crusty bread, to serve
Instructions
  1. In a large saucepan or dutch oven, heat olive oil over medium low heat. Add the sliced fennel and cook, stirring occasionally, until fennel softens and begins to brown, about ten minutes. Add the garlic and red pepper flakes and cook for another minute or two.
  2. Add tomato pulp and white wine and increase heat to medium high. Bring mixture to a boil.
  3. Add mussels and reduce heat to medium low. Cook, stirring occasionally, until mussels are fully open, about 5 to 6 minutes. Discard any mussels that do not open.
  4. Season with salt and pepper to taste, then divide mussels and broth into four bowls. Serve with bread for dipping.
Recipe by Allons-Eat! at https://www.allonseat.com/mussels-in-tomato-fennel-broth/