Mussels With Tomatoes and Salami

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 8 cloves garlic, thinly sliced
  • 1/4 pound salami, thinly sliced and cut into strips
  • 1 teaspoon fennel seeds, crushed
  • Pinch of red pepper flakes
  • 1 tablespoon tomato paste
  • 1/2 cup dry white wine or low-sodium chicken broth
  • 5 plum tomatoes, chopped
  • Kosher salt
  • 4 pounds mussels, scrubbed and debearded
  • 1/2 cup torn fresh basil
  • Crusty bread, for serving (optional)
Directions

Heat the olive oil in a large pot over medium-high heat. Add the garlic, salami, fennel seeds and red pepper flakes and cook, stirring, until the garlic is just golden, 2 to 3 minutes. Add the tomato paste and cook, stirring, 30 seconds. Add the wine, tomatoes, 1/4 cup water and 1/4 teaspoon salt and bring to a simmer.

Add the mussels, cover and cook, stirring occasionally, until they are wide open and look plump on the inside, 6 to 9 minutes. Discard any mussels that haven't opened after 10 minutes. Stir in the basil. Serve with bread.

Per serving: Calories 655; Fat 30 g (Saturated 5 g); Cholesterol 29 mg; Sodium 1,981 mg; Carbohydrate 24 g; Fiber 2 g; Protein 61 g

Photograph by Antonis Achilleos


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