Sauteed Mussels in Tomato Wine Broth Recipe
Ingredients
| Extra virgin olive oil | 2 Tablespoon | |
| Fennel | 1/3 Cup (16 tbs), finley chopped | |
| 2 shallots, minced (1/3 cup) | ||
| Garlic | 4 Clove (5gm), smashed | |
| Red pepper flakes | 1/2 Teaspoon | |
| Diced tomatoes | 1 Can (10oz), drained | |
| Dry white wine | 1 Cup (16 tbs) | |
| Clam Juice | 1 Bottle (1l) | |
| Water | 3/4 Cup (16 tbs) | |
| Mussels | 2 Bag (1kg), scrubbed | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Unsalted butter | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Heat oil in an 8-quart or larger pot with lid over medium-low heat. Add fennel, shallots, garlic, and red pepper flakes; cook, stirring occasionally, until fennel is tender, about 5 minutes. Add tomatoes and cook, stirring,
2 minutes. Stir in wine, clam juice, and water. Add mussels; cover and cook, stirring once or twice, until shells open, 4 to 5 minutes.
2. Arrange open mussels in shallow bowls. Add parsley and butter to broth, stirring until butter melts; season with salt and pepper before ladling into bowls over mussels.
2 minutes. Stir in wine, clam juice, and water. Add mussels; cover and cook, stirring once or twice, until shells open, 4 to 5 minutes.
2. Arrange open mussels in shallow bowls. Add parsley and butter to broth, stirring until butter melts; season with salt and pepper before ladling into bowls over mussels.
Chef
