Mussels With Tomatoes And Fennel Recipe

Name: Mussels With Tomatoes And Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 onion large; 1 head fennel; 2 cloves garlic smashed and roughly chopped; 8 tomatoes; 1/2 teaspoon fennel seeds; 1 teaspoon chilli flakes; 1 cup white wine; 1 teaspoon sugar; salt; pepper; basil handful chopped, Greek basil if you have it; 1 kilogram mussels; 1 bunch flat leaf parsley

Servings: persons

3 tablespoons olive oil
1 onion large
1 head fennel
2 cloves garlic smashed and roughly chopped
8 tomatoes
1/2 teaspoon fennel seeds
1 teaspoon chilli flakes
1 cup white wine
1 teaspoon sugar
salt
pepper
basil handful chopped, Greek basil if you have it
1 kilogram mussels
1 bunch flat leaf parsley

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

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 onion large, 1 head fennel, 2 cloves garlic smashed and roughly chopped, and more.

Yes, Mussels With Tomatoes And Fennel falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mussels With Tomatoes And Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions