Steamed Mussels with Fennel and Tomato

Name: Steamed Mussels with Fennel and Tomato
Prep time: 38 min
Cook time: 38 min
Total time: 38 min
Yield: 4
Cuisine: Global
Ingredients: 794 grams San Marzano plum tomatoes, crushed lightly by hand; 2 mediums carrots, very thinly sliced; 4 servings Crusty bread, for serving; 59 milliliters dry vermouth or white wine; 1 bulb fennel (with some fronds), halved and thinly sliced; 2 teaspoons roughly chopped fresh tarragon; 5 large cloves garlic, very thinly sliced; 4 servings Kosher salt and freshly ground pepper; 907 grams mussels (preferably cultivated), scrubbed well and beards pulled off; 59 milliliters extra-virgin olive oil

Steamed Mussels with Fennel and Tomato is a dairy free and pescatarian hor d'oeuvre. This recipe covers 35% of your daily requirements of vitamins and minerals. One serving contains 336 calories, 19g of protein, and 17g of fat. This recipe serves 4. A mixture of kosher salt and pepper, carrots, crusty bread, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 38 minutes.

Instructions

Heat the olive oil in a Dutch oven over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add the garlic and fennel; cook until just soft and fragrant, about 4 minutes.

Ingredients you will need

Fennel

Garlic

Add the carrots and season with salt and pepper; continue cooking, stirring occasionally, until the carrots are just soft, about 4 minutes.

Ingredients you will need

Salt And Pepper

Carrot

Add the vermouth and boil to reduce slightly.

Ingredients you will need

Vermouth

Add the tomatoes and tarragon, then cover the pot and simmer until the vegetables are tender, about 15 minutes. Stir in 1/2 cup water and the mussels. Raise the heat to high, cover and cook until the mussels open, 3 to 5 minutes. (Check halfway through and transfer any open mussels to a serving bowl.)

Ingredients you will need

Vegetable

Tarragon

Tomato

Mussels

Water

Equipment you will use

Bowl

Pot

Transfer all the mussels to a serving bowl, discarding any that do not open. Season the sauce with pepper and, if needed, salt, and pour over the mussels.

Ingredients you will need

Mussels

Pepper

Sauce

Salt

Equipment you will use

Bowl

Serve with the bread.

Ingredients you will need

Bread

Photograph By Antonis Achilleos

Equipment

Dutch Oven

Bowl

Pot

Ingredients

Servings:

794grams

San Marzano plum tomatoes, crushed lightly by hand 2mediums

carrots, very thinly sliced 4servings

Crusty bread, for serving 59milliliters

dry vermouth or white wine 1

bulb fennel (with some fronds), halved and thinly sliced 2teaspoons

roughly chopped fresh tarragon 5large cloves

garlic, very thinly sliced 4servings

Kosher salt and freshly ground pepper 907grams

mussels (preferably cultivated), scrubbed well and beards pulled off 59milliliters

extra-virgin olive oil

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hindsight Wines Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 26 dollars per bottle.