- 4 dozen fresh mussels in the shell
- ¼ cup extra virgin olive oil
- 10 garlic cloves, minced
- 1 fennel bulb, finely chopped
- 2 tomatoes, seeded and chopped
- 1 ½ cups dry white wine
Scrub mussels and remove beards. Store in a bowl in the refrigerator. Heat olive oil in large stockpot over high heat. Sauté garlic for 1 minute. Add fennel and chopped tomatoes. Cook over high heat, stir occasionally, for 4 minutes. Pour in wine, with heat at high, boil for 6 minutes. Add mussels, cover, and reduce heat to medium. Cook, shaking the pot occasionally, until all mussels, are open, should take about 7 minutes. Remove and discard any mussels that do not open. Serve hot with crusty bread.
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