Photo: Steamed Mussels with Fennel and Tomato Recipe
Ingredients
- 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
Directions
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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By Annemb3899
Orchard Park, N...
on March 16, 2012
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This is outstanding. Basically like eating mussels in a red sauce. I am more used to this type of dish with spaghetti, but i didn't miss the noodles at all. Get some good bread and you have a great meal!
By Rainier Wolfcastle
San Jose, Calif...
on October 18, 2009
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Stand the fennel bulb upright (stems pointing up. Cut down through the bulb, cutting it in half, along the stem line. In other words, you'll be cutting each stem in half as part of the cut.
Now look at the inside of the bulb you've exposed. See that triangular thing starting at the bottom of the bulb and pointing upwards? That's the core, which is rock-hard. Cut it out of both halves of the bulb.
Now lay each half cut-side-down, stems facing right (or left, and make thin slices. What is "thin"? Try for 1/16" thick, but realize that you can't cut it too thin, and anything 1/8" or thinner is plenty thin enough.
Hope that helps. Would have emailed directly, but see no way to do that from here.
By jmlannan_10445760
South Windsor, CT
on September 21, 2009
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Wanted to try this recipe, before making it for friends or family. The two of us ate the whole thing. Served it with crusty bread. I, added a few hot pepper seeds to give it a little kick. It was wonderiful.. Thanks foodnet work for another great dish..
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