Mussels With Tomatoes and Fennel

Name: Mussels With Tomatoes and Fennel
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Cuisine: Italian
Ingredients: 3 tbsp Olive Oil (3 tablespoons olive oil); 1 piece Yellow Onion (1 large onion); 1 piece Fennel (1 medium head of fennel); 2 cloves Garlic (2 cloves garlic, smashed and roughly chopped); 8 pieces Vine Ripened Tomato (8 tomatoes); ½ tsp Fennel Seed (1/2 teaspoon fennel seeds); 1 tsp Red Pepper Flakes (1 teaspoon chilli flakes); 1 cup White Wine (1 cup white wine); 1 tsp Granulated Sugar (1 teaspoon sugar); 0 pieces Salt and Pepper (salt and pepper); 1 handful Basil (handful chopped basil - Greek basil if you have it); 1 kg Mussels (1 kg mussels); 1 piece Flat Leaf Parsley (1 small bunch flat leaf parsley)

60 minItalian

Servings2

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Gluten Free
Dairy Free
Pescatarian

Steps

1Pick over the mussels, removing any beards.
2Slice the onion.
3Remove the root end and stalks from the fennel and save any feathery bits for garnish. Thinly slice the bulb.
4Cut a cross in the bottom of each tomato and pour boiling water over them.
5Let stand for a minute then slip off the skins and remove the cores.
6Heat the olive oil and saut the onion, fennel and garlic over a gentle heat until tender.
7Turn 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.
8Add quartered tomatoes and the sugar, stir then cover and simmer for 30 minutes.
9Check the seasoning and add salt and freshly ground pepper as necessary.
10Add a handful of chopped basil.
11Tip in the mussels, cover and steam for five minutes. The mussels are ready when the shells open. Discard any that remain closed.
12Give the mussels a stir, sprinkle over the parsley (and chopped fennel fronds if using) and serve immediately in deep bowls with crusty bread.