Prep 10 mins
Cook 8 mins
this recipe is from an old gourmet magazine. i made it last night and just loved it, quick, easy and the heat can be adjusted to taste. serve this with crusty french bread to get all the broth. this can be an appetizer for 6, but i can almost eat it all myself!
- 78.07 ml olive oil
- 1 onion, thinly sliced
- 4 clove garlic, chopped
- 9.85 ml fennel seeds
- 4.92 ml dry crushed red pepper
- 2.46 ml salt
- 236.59 ml dry white wine
- 2 slice lemons, 1/4 inch thick
- 118.29 ml chopped fresh parsley
- 1133.98 g fresh mussels, scrubbed,debearded
- 118.29 ml chopped seeded tomatoes
- Heat oil in heavy large pot over medium-high heat.
- Add onion, garlic, fennel seeds, crushed red pepper and salt; sauté until onion is light brown, about 4 minutes.
- Add wine, lemon slices and 1/4 cup parsley; bring to boil.
- Add mussels.
- Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open.
- Using slotted spoon, transfer mussels to large shallow bowl.
- Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper.
- Pour broth over mussels.
- Sprinkle tomatoes and remaining parsley over.
Oh my, oh my, oh my. This is ambrosial. I loved the addition of fennel to the mussels. I did add less red pepper than indicated but the amount I did use added plenty of kick.
Absolutely YUMMY! I reckon this is one of the best recipes I have ever tried. Love the flavour that the fennel seeds give to this yummy broth. We had a mix of different seafood dishes tonight but this was the only one that I couldn't stop eating. Used a tin of roma tomatoes instead of fresh. Chia, we love your recipes!
This was fantastic. I made it close enough to as written the only addition was half butter /half olive oil and a pinch of fresh basil. I am sure it is just as good the way it was written. Great recipe I will be making it again soon. Thank you!!