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Steamed Mussels with Tomato/Fennel Broth

January 1, 2009  |  recipes
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely minced
  • 1 small fennel bulb, cleaned and cut into 8 wedges
  • 1 1/2 cups white wine
  • 16-24 fresh mussels
  • 1 pinch saffron (powdered or crushed thread)
  • Sea salt and freshly ground black pepper to taste
  • 1 whole plum tomato, diced

Inspect and clean your mussels: Discard any mussels that are not firmly closed; scrub the shells if necessary, and pull out the bristly beard if present. In a large stockpot, heat olive oil. Add garlic and fennel, saute until soft and fragrant, but not coloring. Add white wine, saffron and salt and pepper. Bring just to a boil. Add mussels to white wine broth and cook until they just start to open, approximately 5 minutes, adding wine or water if the pan begins to dry. Add diced plum tomatoes, stir, and cover pot just until mussels are completely open, for approximately 3 more minutes. Serve immediately in a bowl with broth and an additional empty bowl for discarded shells.