Steamed Mussels with Fennel and Tomato

Total Time:
38 min
10 min
28 min

4 servings

  • 1/4 cup extra-virgin olive oil
  • 5 large cloves garlic, very thinly sliced
  • 1 bulb fennel (with some fronds), halved and thinly sliced
  • 2 medium carrots, very thinly sliced
  • Kosher salt and freshly ground pepper
  • 1/4 cup dry vermouth or white wine
  • 1 28 -ounce can San Marzano plum tomatoes, crushed lightly by hand
  • 2 teaspoons roughly chopped fresh tarragon
  • 2 pounds mussels (preferably cultivated), scrubbed well and beards pulled off
  • Crusty bread, for serving
  • Heat the olive oil in a Dutch oven over medium heat. Add the garlic and fennel; cook until just soft and fragrant, about 4 minutes. Add the carrots and season with salt and pepper; continue cooking, stirring occasionally, until the carrots are just soft, about 4 minutes. Add the vermouth and boil to reduce slightly. Add the tomatoes and tarragon, then cover the pot and simmer until the vegetables are tender, about 15 minutes.

  • Stir in 1/2 cup water and the mussels. Raise the heat to high, cover and cook until the mussels open, 3 to 5 minutes. (Check halfway through and transfer any open mussels to a serving bowl.) Transfer all the mussels to a serving bowl, discarding any that do not open. Season the sauce with pepper and, if needed, salt, and pour over the mussels. Serve with the bread.

  • Per serving: Calories 425; Fat 19 g (Sat. 3 g; Mono. 11 g; Poly. 3 g); Cholesterol 65 mg; Sodium 1,220 mg; Carbohydrate 30 g; Fiber 6 g; Protein 30 g

  • Photograph By Antonis Achilleos

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    This recipe is featured in:

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