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.
Ingrediënten
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.
Instructies
- 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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