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Steamed Mussels With Tomato And Fennel

Cooking mussels with tomatoes and fennel in a light bacon broth creates a dish reminiscent of sea breezes. You’ll need a whole loaf of crusty bread to sop up all the precious broth.
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Ingredients

Serves 4

  • 2 pounds fresh mussels
  • 6 slices bacon coarsely chopped (about 1½ cups)
  • 1 large shallot minced (about ⅓ cup)
  • 4 cloves garlic minced
  • 1½ cups fennel bulb sliced
  • 2 cups dry white wine such as a Sauvignon Blanc
  • ½ cup 1 stick butter, melted
  • 1 can 28 ounces whole tomatoes
  • ½ cup packed chopped basil leaves
  • 3 tablespoons chopped flat-leaf parsley
  • Artisan bread or baguette
  • Scrub and de-beard the mussels.

Instructions

  • Cook the bacon in a large stock pot over medium heat until it is almost crisp, about 6 minutes.
  • Add the shallots, garlic, and fennel and cook for 1 minute.
  • Add the mussels to the pot along with the wine and butter.
  • Lightly crush the tomatoes by hand and add them to the pot.
  • Cover and cook, stirring occasionally, until all of the mussels have opened, 7-10 minutes.
  • Remove from heat and stir in the basil and parsley.
  • Ladle the mussels and broth into bowls and serve hot with plenty of bread for dipping in the broth.
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Course; Fish / Pork