Fennel-Steamed Mussels Provencal

1. 1

   Place the oil in a large pot and turn the heat to medium; 1 minute later, add the garlic, fennel, fennel seeds, liqueur, and tomatoes and tarragon if you're using them.

2. 2

   Bring to a boil, cook for about 1 minute.

3. 3

   Add the mussels, cover the pot, and turn the heat to high.

4. 4

   Cook, shaking the pot occasionally, until the mussels open, 5 to 10 minutes.

5. 5

   Use a slotted spoon to remove the mussels and fennel to a serving bowl, then strain any liquid over them and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.