Christopher Styler's Mussels Steamed Over Tomatoes And Fennel Seeds

1. 1

   Rinse the mussels under cold running water.

2. 2

   Scrub the shells thoroughly and pull out and discard the beards, the wiry substance that protrudes from between the flat sides of the shell.

3. 3

   Drain the mussels thoroughly.

4. 4

   Heat the oil in a large, deep skillet over medium heat.

5. 5

   Add the fennel seed and the parsley.

6. 6

   Cook until the fennel is fragrant, but not browned, about 1 minute.

7. 7

   Stir in the parsley and cook just until it turns bright green, about 10 seconds.

8. 8

   Carefully stir in the tomatoes and sprinkle with salt and pepper to taste.

9. 9

   Add the wine and cook 1 minute.

10. 10

    Cover the skillet and reduce the heat to low.

11. 11

    Simmer just until the tomatoes are softened and begin to release their liquid, about 3 minutes.

12. 12

    Season to taste with salt and pepper.

13. 13

    Add the mussels to the skillet.

14. 14

    Cover and steam, shaking the pan occasionally, until the mussels open, about 4 minutes.

15. 15

    Spoon the mussels and the liquid into a bowl and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.