STEAMED MUSSELS WITH FENNEL & TOMATO RECIPE - (4.7/5)
Provided by รก-10847
Number Of Ingredients 10
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
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Khan Kanasro
[email protected]Yum!
Alton Ingram
[email protected]This recipe was a bit too complicated for me. I ended up with a pot of mushy mussels. I'll stick to my old faithful mussel recipe next time.
Tracy Sharrett
[email protected]I love mussels and this recipe did not disappoint. The mussels were plump and juicy, and the broth was flavorful and aromatic. I served this with some crusty bread and it was a perfect meal.
Miles Palasz
[email protected]This was my first time cooking mussels and it was a success! The recipe was easy to follow and the mussels turned out great. I will definitely be making this again.
Infinite
[email protected]I'm not a big fan of mussels, but I thought this recipe was pretty good. The broth was flavorful and the mussels were cooked well.
Katchie Durano
[email protected]This recipe is a winner! The mussels were cooked to perfection and the fennel and tomato broth was incredible. I will definitely be making this again.
Radio Equal Network
[email protected]Meh.
Abdikarin muuse Abdi
[email protected]Absolutely delicious! I followed the recipe exactly and it turned out perfect. The mussels were tender and flavorful, and the broth was rich and savory. I'll definitely be making this again and again.
Youssef Laanzour
[email protected]Not bad for a weeknight meal. The mussels were a bit gritty, but the broth was tasty. I'll try it again with some fresh mussels next time.
Rahand Dedar
[email protected]Easy and delicious! I used white wine instead of Pernod and it turned out great. The mussels were plump and juicy, and the broth was flavorful without being too overpowering. Definitely a keeper!
TOFIQ BD
[email protected]Fantastic mussels! The fennel and tomato broth was so flavorful and the mussels were cooked perfectly. I served this with some crusty bread to soak up all the delicious sauce. Will definitely be making this again.