- 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