Steamed Mussels with Fennel and Tomato

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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!

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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.

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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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My wife and daughter (3 years old really enjoyed this recipe....but I am a bit more reserved about it. I bet it is not the recipe...more likely the source of the mussels. Quite frankly, I am a beginning (41 year old aspiring chef and am unsure how to execute the fennel portion of this recipe. "Thin slices" in general is not descriptive enough for my novice experience. Having said all of this, I enjoyed the taste and the ease of prep...but am not at all confident I prepped the fennel correctly. Hate my ignorance, but want to learn.

I know a bunch about public education (despite being addicted to the Food Network, but would love to know how to execute "thin slices" on Fennel. Some of you are probably thinking, "get a grip." I want to, but you must start where you are!!!

Love mussels. The family loved it. But, I know I'm better!

If anyone wants to adopt an aspiring chef...who is an accomplished school administrator...I'd love to hear from you!