Advertisement
Home Food & Recipes

Mussels with fennel and tomato

There’s no reason to be daunted by shellfish – this simple method only takes 10 minutes and tastes amazing!
Marina Oliphant
4
10M
10M
20M

Ingredients

Method

1.

Preheat oven to 150°C. Lightly rub halved garlic clove over toasted bread. Tear bread into pieces and put on an oven tray. Bake for 8 minutes to dry out then smash into rough crumbs. Set aside

2.

Meanwhile, heat a large lidded deep-sided frying pan over a high heat. Add oil, fennel seeds and remaining garlic and cook for 2 minutes. Add tomatoes and passata and season with lots of pepper. Cook for 1 minute or until tomatoes soften then add wine and cook for a further 1 minute.

3.

Tip in mussels, put lid on and cook for 2 minutes. Remove lid and jiggle pan to move mussels around. Put lid back on and cook for a further 2 minutes or until shells open. Remove lid, sprinkle with crumbs and spoon over some of the cooking liquid.

4.

Divide mussel mixture among 4 serving bowls or put all in a large bowl to share. Drizzle with extra oil and serve.

Related stories


Advertisement