Mussels Steamed With Fennel, Lovage and Cherry Tomatoes

“Theis is a quick and easy weeknight dinner solution - so delicious!!”
READY IN:
16mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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