Best 10 Steamed Mussels With Fennel And Tomato Recipes

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Steamed mussels with fennel and tomato is a delightful dish that combines the flavors of the sea, the earth, and the garden. This recipe is a perfect way to enjoy the delicate flavor of mussels while also incorporating the aromatic flavors of fennel and tomato. The combination of these ingredients creates a light and flavorful dish that is perfect for a summer meal. The mussels are steamed in a flavorful broth made with fennel, tomato, white wine, and garlic, which imparts a subtle sweetness and acidity to the dish. The tomatoes add a vibrant color and a touch of tanginess, while the fennel provides a light anise flavor. The dish is finished off with a sprinkle of fresh herbs, such as basil or parsley, which adds a pop of freshness and color.

Here are our top 10 tried and tested recipes!

STEAMED MUSSELS WITH FENNEL, TOMATOES, OUZO, AND CREAM



Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream image

Pick good fresh and alive mussels for this dish, preferably Penn Cove. The fresher the better. This recipe is simply amazing in flavor. You will love it. Serve with a slice of bread.

Provided by DJFoodie

Categories     World Cuisine Recipes     European     Greek

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
2 shallots, finely chopped
4 cloves garlic, finely chopped
1 bulb fennel - trimmed, cored and thinly sliced
1 large tomato, cubed
½ cup white wine
¼ cup ouzo
½ cup heavy cream
4 pounds mussels, cleaned and debearded
⅓ cup fresh basil leaves, torn
salt to taste

Steps:

  • Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.
  • Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.
  • Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 21.2 g, Cholesterol 76.3 mg, Fat 15.7 g, Fiber 2.7 g, Protein 16.3 g, SaturatedFat 7.4 g, Sodium 245.3 mg, Sugar 9.3 g

STEAMED MUSSELS WITH FENNEL & TOMATO RECIPE - (4.7/5)



Steamed Mussels with Fennel & Tomato Recipe - (4.7/5) image

Provided by á-10847

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
5 large cloves garlic, very thinly sliced
1 bulb fennel (with some fronds), halved and thinly sliced
2 medium carrots, very thinly sliced
Kosher salt and freshly ground pepper
1/4 cup dry vermouth or white wine
1 (28 ounce) can San Marzano plum tomatoes, crushed lightly by hand
2 teaspoons fresh tarragon, roughly chopped
2 pounds mussels (preferably cultivated), scrubbed well and beards pulled off
Crusty bread, for serving

Steps:

  • Heat the olive oil in a Dutch oven over medium heat. Add the garlic and fennel; cook until just soft and fragrant, about 4 minutes. Add the carrots and season with salt and pepper; continue cooking, stirring occasionally, until the carrots are just soft, about 4 minutes. Add the vermouth and boil to reduce slightly. Add the tomatoes and tarragon, then cover the pot and simmer until the vegetables are tender, about 15 minutes. Stir in 1/2 cup water and the mussels. Raise the heat to high, cover and cook until the mussels open, 3 to 5 minutes. (Check halfway through and transfer any open mussels to a serving bowl.) Transfer all the mussels to a serving bowl, discarding any that do not open. Season the sauce with pepper and, if needed, salt, and pour over the mussels. Serve with the bread. HOW TO CUT "BULB FENNELL" Stand the fennel bulb upright (stems pointing up. Cut down through the bulb, cutting it in half, along the stem line. In other words, you'll be cutting each stem in half as part of the cut. Now look at the inside of the bulb you've exposed. See that triangular thing starting at the bottom of the bulb and pointing upwards? That's the core, which is rock-hard. Cut it out of both halves of the bulb. Now lay each half cut-side-down, stems facing right (or left, and make thin slices. What is "thin"? Try for 1/16" thick, but realize that you can't cut it too thin, and anything 1/8" or thinner is plenty thin enough

STEAMED MUSSELS WITH FENNEL AND OUZO



Steamed Mussels with Fennel and Ouzo image

Provided by Bobby Flay

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 pounds cultivated mussels, scrubbed and debearded
2 shallots, finely chopped
4 garlic cloves, finely chopped
1/2 bulb fennel, trimmed, cored and thinly sliced
1 ripe beefsteak tomato, diced
1 cup white wine
1/4 cup ouzo
3/4 cup heavy cream
1/3 cup fresh basil leaves, torn
Salt and freshly ground black pepper
Grilled bread, for serving

Steps:

  • Heat olive oil in a large pot over high heat on the grates of the grill. Stir in shallots and garlic and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes. Add white wine and ouzo and reduce by half. Add the heavy cream and bring to a simmer. Stir in mussels, 1/2 the basil and season with salt and pepper. Cover the pan and cook until the mussels are open, discarding any that do not. Stir in the remaining basil and serve in large bowls with grilled bread.

STEAMED MUSSELS WITH FENNEL AND SUN DRIED TOMATOES



Steamed Mussels With Fennel and Sun Dried Tomatoes image

Make and share this Steamed Mussels With Fennel and Sun Dried Tomatoes recipe from Food.com.

Provided by threeovens

Categories     Mussels

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 shallots, sliced thin
1 fennel bulb, sliced thin
5 garlic cloves, minced
8 sun-dried tomatoes, sliced thin
3/4 cup fresh parsley, minced
1 cup dry white wine
2 tablespoons fresh lemon juice (from 1/2 lemon)
2 lbs mussels, scrubbed and debearded
fresh lemon zest (from 1 lemon)
baguette, sliced

Steps:

  • Heat olive oil in a large saucepan over medium high heat and cook the shallots, fennel, and garlic until the fennel is softened (lower heat if garlic starts to burn).
  • Stir in the sun dried tomatoes, 1/2 cup of the parsley, white wine, and lemon juice.
  • Reduce heat to low and simmer 5 to 10 minutes.
  • Increase heat to medium and add the mussels; cover and cook until the shells open, about 7 to 10 minutes.
  • Transfer mussels, with a slotted spoon, to a serving bowl, discarding any that do not open.
  • Whisk the lemon zest and cream into the saucepan and pour over mussels; garnish with remaining parsley and serve.
  • Serve with baguette slices.

Nutrition Facts : Calories 427.3, Fat 11.8, SaturatedFat 2, Cholesterol 84.9, Sodium 1034.3, Carbohydrate 27.4, Fiber 3.7, Sugar 3.2, Protein 39

STEAMED MUSSELS WITH FENNEL, TOMATOES, OUZO, AND CREAM



Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream image

Pick good fresh and alive mussels for this dish, preferably Penn Cove. The fresher the better. This recipe is simply amazing in flavor. You will love it. Serve with a slice of bread.

Provided by DJFoodie

Categories     Greek Recipes

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
2 shallots, finely chopped
4 cloves garlic, finely chopped
1 bulb fennel - trimmed, cored and thinly sliced
1 large tomato, cubed
½ cup white wine
¼ cup ouzo
½ cup heavy cream
4 pounds mussels, cleaned and debearded
⅓ cup fresh basil leaves, torn
salt to taste

Steps:

  • Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.
  • Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.
  • Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 21.2 g, Cholesterol 76.3 mg, Fat 15.7 g, Fiber 2.7 g, Protein 16.3 g, SaturatedFat 7.4 g, Sodium 245.3 mg, Sugar 9.3 g

MUSSELS STEAMED WITH FENNEL, LOVAGE AND CHERRY TOMATOES



Mussels Steamed With Fennel, Lovage and Cherry Tomatoes image

Make and share this Mussels Steamed With Fennel, Lovage and Cherry Tomatoes recipe from Food.com.

Provided by Chef mariajane

Categories     Mussels

Time 16m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs mussels
2 tablespoons olive oil
1/2 fennel bulb, chopped
2 shallots, thinly sliced
1 garlic clove, thinly sliced
2 cups cherry tomatoes, halved
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup packed lovage, leaves coarsely chopped (or 1/4 cup each parsley and celery leaves)
1/2 cup white wine

Steps:

  • Scrub mussels; discard any that do not close. Set aside.
  • In Dutch oven, heat oil over medium-high heat; cook fennel, shallots and garlic, stirring occasionaly, until softened, about 4 minutes.
  • Stir in tomatoes, salt and pepper; cook, stirring, just until tomatoes begin to break up, about 3 minutes.
  • Stir in lovage and wine; boil for 1 minute, scraping up browned bits. Add mussels; cover and boil until mussels open, about 8 minutes.
  • Use slotted spoon, transfer mussels to deep bowl, discarding any that do not open. Pour sauce over mussels.

Nutrition Facts : Calories 310.5, Fat 12.1, SaturatedFat 1.9, Cholesterol 63.7, Sodium 817.5, Carbohydrate 16.2, Fiber 1.9, Sugar 2.2, Protein 28.4

CHRISTOPHER STYLER'S MUSSELS STEAMED OVER TOMATOES AND FENNEL SEEDS



Christopher Styler's Mussels Steamed Over Tomatoes And Fennel Seeds image

Provided by Andrew Arons

Categories     dinner, for one, main course

Time 20m

Yield One serving

Number Of Ingredients 8

12 medium-sized mussels (about 3/4 pound)
1 tablespoon olive oil
1/4 teaspoon fennel seed
1 teaspoon roughly chopped Italian parsley
1 cup diced, drained canned Italian plum tomatoes
1/4 cup dry white wine
Kosher salt to taste
Freshly ground pepper to taste

Steps:

  • Rinse the mussels under cold running water. Scrub the shells thoroughly and pull out and discard the beards, the wiry substance that protrudes from between the flat sides of the shell. Drain the mussels thoroughly.
  • Heat the oil in a large, deep skillet over medium heat. Add the fennel seed and the parsley. Cook until the fennel is fragrant, but not browned, about 1 minute. Stir in the parsley and cook just until it turns bright green, about 10 seconds. Carefully stir in the tomatoes and sprinkle with salt and pepper to taste. Add the wine and cook 1 minute. Cover the skillet and reduce the heat to low. Simmer just until the tomatoes are softened and begin to release their liquid, about 3 minutes. Season to taste with salt and pepper.
  • Add the mussels to the skillet. Cover and steam, shaking the pan occasionally, until the mussels open, about 4 minutes. Spoon the mussels and the liquid into a bowl and serve.

Nutrition Facts : @context http, Calories 491, UnsaturatedFat 15 grams, Carbohydrate 21 grams, Fat 22 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 3 grams, Sodium 1308 milligrams, Sugar 4 grams

MUSSELS WITH CREAM, FENNEL, AND WHITE WINE



Mussels with Cream, Fennel, and White Wine image

Categories     Shellfish     Appetizer     Sauté     Seafood     Mussel     Winter     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 first-course servings

Number Of Ingredients 8

1/4 cup (1/2 stick) butter
1 cup chopped fresh fennel bulb
2 shallots, chopped
4 garlic cloves, chopped
2 teaspoons fennel seeds
1 1/2 cups dry white wine
1/2 cup whipping cream
3 pounds mussels, scrubbed, debearded

Steps:

  • Melt butter in heavy large pot over medium-high heat. Add chopped fennel, shallots, garlic and fennel seeds. Sauté until fennel is tender, about 5 minutes. Add wine and cream and boil until liquid thickens, about 10 minutes. Add mussels. Cover and cook until mussels open, about 5 minutes. Divide mussels among 6 shallow bowls (discard any mussels that do not open). Ladle broth over and serve.

FENNEL-STEAMED MUSSELS PROVENCAL



Fennel-Steamed Mussels Provencal image

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, appetizer, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
4 cloves garlic, smashed and peeled
1 fennel bulb (about 1 pound), trimmed and thinly sliced
2 tablespoons fennel seeds
1/2 cup Pernod or Ricard (or 4 star anise)
1 cup chopped tomatoes, if desired (canned are fine, drained first)
1 sprig tarragon, if desired
At least 4 pounds large mussels, well washed

Steps:

  • Place the oil in a large pot and turn the heat to medium; 1 minute later, add the garlic, fennel, fennel seeds, liqueur, and tomatoes and tarragon if you're using them. Bring to a boil, cook for about 1 minute. Add the mussels, cover the pot, and turn the heat to high.
  • Cook, shaking the pot occasionally, until the mussels open, 5 to 10 minutes. Use a slotted spoon to remove the mussels and fennel to a serving bowl, then strain any liquid over them and serve.

Nutrition Facts : @context http, Calories 572, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 18 grams, Fiber 5 grams, Protein 56 grams, SaturatedFat 3 grams, Sodium 1362 milligrams, Sugar 5 grams

STEAMED MUSSELS WITH ORANGE, FENNEL, AND GARLIC



Steamed Mussels with Orange, Fennel, and Garlic image

Categories     Garlic     Shellfish     Steam     Cocktail Party     Quick & Easy     Wheat/Gluten-Free     Orange     Mussel     Fennel     White Wine     Summer     Gourmet

Yield Serves 4 as an hors d'oeuvre

Number Of Ingredients 10

1 navel orange
2 large garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
2 shallots, chopped fine (about 1/3 cup)
1/2 cup finely chopped fennel bulb (sometimes called anise)
1 teaspoon fennel seeds
2 tablespoons unsalted butter
1/4 cup dry white wine
1/2 cup chicken broth
1 pound mussels (preferably cultivated), scrubbed well and beards pulled off
1 tablespoon chopped fresh parsley leaves

Steps:

  • With a vegetable peeler remove three 3-by-1/2-inch strips orange zest. Cut remaining peel and pith from orange with a sharp knife and discard. Cut out fruit sections from between membranes, discarding membranes, and finely chop enough fruit to measure 1/3 cup, reserving remaining fruit for another use.
  • In a large saucepan cook garlic paste, shallots, chopped fennel, and fennel seeds in butter over moderate heat, stirring, until chopped fennel is softened, about 5 minutes. Stir in wine and zest and boil 1 minute. Add broth and return to a boil. Add mussels and cook, covered with a tight-fitting lid, over high heat, checking them every minute, 3 to 8 minutes, transferring them as they open with a slotted spoon to a serving bowl. (Discard any mussels that are unopened after 8 minutes.)
  • Stir into broth chopped orange, parsley, and salt and pepper to taste and spoon over mussels.

Tips:

  • Choose fresh mussels: Look for mussels with tightly closed shells and no cracks or chips. Discard any mussels that are open or have damaged shells.
  • Clean the mussels thoroughly: Use a stiff brush to scrub the mussels under running water. Remove any barnacles or other debris from the shells.
  • Steam the mussels in a flavorful liquid: Use a flavorful liquid such as white wine, broth, or beer. Add herbs, spices, and vegetables to the liquid for extra flavor.
  • Cook the mussels until they open: Cook the mussels for 5-7 minutes, or until they open. Discard any mussels that do not open.
  • Serve the mussels immediately: Serve the mussels with a dipping sauce, such as aioli or drawn butter. Enjoy them while they are still hot.

Conclusion:

Steamed mussels with fennel and tomato are a delicious and easy-to-make appetizer or main course. With just a few simple ingredients, you can create a flavorful and elegant dish that is sure to impress your guests. So next time you're looking for a seafood dish that is both delicious and affordable, give steamed mussels with fennel and tomato a try. You won't be disappointed!

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