Mussels Steamed With Fennel, Lovage and Cherry Tomatoes
- Ready In:
- 16mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
directions
- 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.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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