Steamed Mussels in Tomato-Fennel Broth with Garlic and Parsley

A soup of shallot, canned tomatoes and dry white wine, simmered. 25 min, serves 2.

⏱ 25 min · easy · 🍽 serves 2

Ingredients

• 2 lbs mussels, scrubbed and debearded
• 2 tbsp olive oil
• 1 small fennel bulb, thinly sliced, fronds reserved
• 1 small shallot, thinly sliced
• 3 cloves garlic, thinly sliced
• 1 cup canned crushed tomatoes
• 1/2 cup dry white wine
• 1/2 cup low-sodium vegetable or fish stock
• 1/4 tsp red pepper flakes
• 1/4 cup flat-leaf parsley, chopped
• salt and black pepper, to taste
• 4 thick slices crusty bread, for serving

Steps

1. On a board, thinly slice the fennel, shallot, and garlic; chop the parsley and set aside with the reserved fennel fronds.
2. Heat olive oil in a large pot over medium heat. Add fennel and shallot, cook 5-6 minutes, stirring, until softened and just starting to color.
3. Add garlic and red pepper flakes, cook 1 minute until fragrant.
4. Pour in the wine, scrape up any bits, and let it bubble for 2 minutes to cook off the raw alcohol smell.
5. Stir in crushed tomatoes and stock, season with salt and pepper, and simmer 5 minutes so the broth deepens in flavor.
6. Slide the mussels into the pot, cover tightly, and steam 5-7 minutes, shaking the pot once, until the shells open wide. Discard any that stay shut.
7. While the mussels steam, toast the bread slices in the toaster oven until golden, about 3-4 minutes.
8. Stir most of the parsley and fennel fronds into the broth, ladle mussels and broth into two wide bowls, and scatter the rest on top. Serve with the toasted bread for mopping up the broth.
9. If there's broth and mussels left over, reheat gently in the pot over low heat just until warmed through - don't let it boil or the mussels will turn rubbery.