Serve garlic toast with this to mop up all the savory broth.
Recipe information
Yield
6 Appetizer Servings
Ingredients
1
/3 cup olive oil
1
/2 onion, thinly sliced
4
large garlic cloves, chopped
2
teaspoons fennel seeds
1
teaspoon dried crushed red pepper
1
/2 teaspoon salt
1
cup dry white wine
2
1/4-inch-thick lemon slices
1
/2 cup chopped fresh parsley
2
1/2 pounds fresh mussels, scrubbed, debearded
1
/2 cup chopped seeded tomatoes
Need to make a substitution?
Preparation
Heat oil in heavy large pot over medium-high heat. Add onion, garlic, fennel seeds, crushed red pepper and salt; sauté until onion is light brown, about 4 minutes. Add wine, lemon slices and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper. Pour broth over mussels. Sprinkle tomatoes and remaining parsley over.