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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 38 min
Prep:: 10 min
Cook:: 28 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

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.

Photograph By Antonis Achilleos

Courtesy of Food Network Magazine

My Private Notes

Name: Steamed Mussels with Fennel and Tomato
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H28M0.000S
Total time: P0Y0M0DT0H38M0.000S
Yield: 4 servings
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