Mussels with Tomatoes and Fennel

Prepare the vegetables by slicing the onion, trimming the fennel bulb and thinly slicing it, and mincing the garlic.

Ingredients

1 piece of Onion

1 piece of Fennel Bulb

3 cloves of Garlic

5 mL of Fennel Seeds

Equipment

Chefs Knife

Cutting Board

Blanch the tomatoes in boiling water for one minute, then peel, core, and quarter them.

Ingredients

4 pieces of Tomato

950 mL of Boiling Water

Equipment

Pot

Chefs Knife

Heat the olive oil in a large pot and sauté the onion, fennel, and garlic until tender.

Ingredients

Onion

Fennel Bulb

Garlic

Fennel Seeds

45 mL of Extra Virgin Olive Oil

Equipment

Pot

Wooden Spoon

Stir in the fennel seeds and red pepper flakes, cooking for one minute, then deglaze with wine.

Ingredients

Fennel Bulb

Fennel Seeds

2½ mL of Red Pepper Flakes

120 mL of Wine

2½ mL of Black Pepper

Equipment

Pot

Wooden Spoon

Add the quartered tomatoes and sugar, then cover and simmer the sauce for 20 minutes.

Ingredients

Tomato

5 mL of Sugar

Equipment

Pot

Season the sauce with salt and black pepper, then stir in the fresh basil.

Ingredients

Red Pepper Flakes

Black Pepper

5 mL of Salt

60 mL of Basil

Equipment

Pot

Wooden Spoon

Add the mussels to the pot, cover, and steam for five minutes until the shells open. Discard any that remain closed.

Ingredients

Mussels

Equipment

Pot

Garnish with fresh parsley and serve immediately in deep bowls with crusty bread.

Ingredients

60 mL of Parsley

1 piece of Crusty Bread

Equipment

Serving Dish