this recipe is from an old gourmet magazine. i made it last night and just loved it, quick, easy and the heat can be adjusted to taste. serve this with crusty french bread to get all the broth. this can be an appetizer for 6, but i can almost eat it all myself!

INGREDIENTSNutrition

SERVINGS 2-6 UNITS US

1⁄3cup olive oil
1⁄2onion, thinly sliced
4cloves garlic, chopped
2teaspoons fennel seeds
1teaspoon dry crushed red pepper
1⁄2teaspoon salt
1cup dry white wine
2slices lemons, 1/4 inch thick
1⁄2cup chopped fresh parsley
2 1⁄2lbs fresh mussels, scrubbed,debearded
1⁄2cup chopped seeded tomatoes

DIRECTIONS

Heat oil in heavy large pot over medium-high heat.
Add onion, garlic, fennel seeds, crushed red pepper and salt; sauté until onion is light brown, about 4 minutes.
Add wine, lemon slices and 1/4 cup parsley; bring to boil.
Add mussels.
Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open.
Using slotted spoon, transfer mussels to large shallow bowl.
Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper.
Pour broth over mussels.
Sprinkle tomatoes and remaining parsley over.

REVIEWS

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Most Helpful

Oh my, oh my, oh my. This is ambrosial. I loved the addition of fennel to the mussels. I did add less red pepper than indicated but the amount I did use added plenty of kick.

iris5555September 09, 2008

Absolutely YUMMY! I reckon this is one of the best recipes I have ever tried. Love the flavour that the fennel seeds give to this yummy broth. We had a mix of different seafood dishes tonight but this was the only one that I couldn't stop eating. Used a tin of roma tomatoes instead of fresh. Chia, we love your recipes!

JeweliesApril 06, 2007

This was wonderful and so incredibly quick and easy! I didn't have fennel seed, so I had to leave that out, but I'll definitely have to pick some up and try it again! Everyone loved this. Thanks :)