I find that eating mussels is among my favorite simple pleasures. There’s a bit of luxury in the act of lingering over a steamy bowl of shells soaked with wine and garlic broth; in taking your time with each mussel to carefully separate the meat from its opalescent backing; in soaking a slice of rustic bread in the broth after all the shells have been emptied and set aside. A late lunch of mussels is my favorite excuse for enjoying the afternoon sun and a crisp white wine in summer, or a spicy tomato broth for winter’s chill. Mussels are available year-round, inexpensive, and not hard to cook properly.
One of my favorite ways to eat mussels is in a spicy broth. One of the more memorable spicy seafood meals of my life is from a restaurant in Portland, Maine called Street & Co. If you ever find yourself there, order the lobster diavolo. It will blow your mind! You might even cry. It’s a huge skillet of spicy seafood and linguine for two and perfect to share on a wintery night. Ah, I think about that dish often. . . and then I make mussels because it’s cheaper and doesn’t require traveling 3,000 miles.
This delicious lunch consists of steamed mussels in a spicy tomato and white wine broth with garlic, fennel, and a dash of Ricard which is an anise flavored liquor. I enjoyed the mussels with a glass of the random white table wine I used to make the broth with, and some crusty bread. Enjoy!
Spicy Steamed Mussels with Tomato & Fennel
Serves 2
Ingredients:
2 T Olive Oil
1 Fennel Bulb, thinly sliced
1 Shallot, thinly sliced
4 Garlic Cloves, minced
1 C Dry White Wine
1 T Tomato Paste
1 14 oz. Can Diced Tomatoes (I use the low sodium or no-salt-added kind)
¼ tsp Crushed Red Pepper Flakes
2 Lbs Fresh Mussels, scrubbed and de-bearded
1 T Ricard (or other anise flavored Liquor
¼ C Chopped Fresh Basil Leaves
S+P
Directions: In a large sauté pan, heat the oil over medium heat. Cook the fennel until softened, approx 3 minutes. Add the shallot and garlic, cook 1-2 minutes while stirring constantly. Increase the heat and add the white wine, boiling until reduced by half, approx 3-4 minutes. Add the tomato paste, canned tomatoes with their liquid and red pepper flakes. Bring to a boil. Add mussels and Ricard. Cover pan and cook until mussels are open, approx 4-5 minutes. Remove lid, stir in basil. Season with Salt and pepper to taste. Serve mussels in large bowls with the broth.
Yummy! That looks fantastic. Lots of people seem to be doing a lot of mussel cooking at the moment – I really must join in!
I agree! There’s so much you can do with them!
Confession… I don’t love mussels. HOWEVER your pictures are beautiful and I just had to stop by. Looks great!
Thank you!
This looks so delicious! I love a big bowl of mussels, using the shell as a spoon for the juices! YUM!
TOTAL YUM!
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