Mussels With Tomatoes and Fennel

Name: Mussels With Tomatoes and Fennel
Total time: 45 min
Yield: 2 servings
Ingredients: 3 tablespoons olive oil; 1 large onion; 1 medium head fennel; 2 cloves garlic; 8 tomatoes; 0.5 teaspoon fennel seeds; 1 teaspoon chilli flakes; 1 cup white wine; 1 teaspoon sugar; 2 servings salt and pepper; 1 handful basil - greek basil if you have it; 1 kg mussels; 1 small bunch flat leaf parsley

Ready in : 45 mins

Mussels With Tomatoes and Fennel is a gluten free, dairy free, and pescatarian recipe with 2 servings. For $6.64 per serving, this recipe covers 57% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 38g of protein, 28g of fat, and a total of 685 calories. 1 person were glad they tried this recipe. A mixture of fennel seeds, onion, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a hor d'oeuvre. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is super.

Diets

GLUTEN FREE

DAIRY FREE

PESCATARIAN

Ingredients

olive oil

3 tablespoons

onion

1 large

fennel

1 medium head

garlic

2 cloves

tomatoes

8

fennel seeds

0.5 teaspoon

chilli flakes

1 teaspoon

white wine

1 cup

sugar

1 teaspoon

salt and pepper

2 servings

basil - greek basil if you have it

1 handful

mussels

1 kg

flat leaf parsley

1 small bunch

Cooking in Steps

1
Pick over the mussels, removing any beards.

mussels
2
Slice the onion.

onion
3
Remove the root end and stalks from the fennel and save any feathery bits for garnish. Thinly slice the bulb.

fennel
4
Cut a cross in the bottom of each tomato and pour boiling water over them.

tomato

water
5
Let stand for a minute then slip off the skins and remove the cores.
6
Heat the olive oil and saut the onion, fennel and garlic over a gentle heat until tender.

olive oil

fennel

garlic

onion
7
Turn the heat up to medium and add the fennel seeds and chilli flakes. Cook for a minute then add the wine and stir for a further minute.

red pepper flakes

fennel seeds

wine
8
Add quartered tomatoes and the sugar, stir then cover and simmer for 30 minutes.

tomato

sugar
9
Check the seasoning and add salt and freshly ground pepper as necessary.

ground black pepper

seasoning

salt
10
Add a handful of chopped basil.

basil
11
Tip in the mussels, cover and steam for five minutes. The mussels are ready when the shells open. Discard any that remain closed.

mussels

pasta shells
12
Give the mussels a stir, sprinkle over the parsley (and chopped fennel fronds if using) and serve immediately in deep bowls with crusty bread.

crusty bread

mussels

parsley

fennel

bowl