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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Tatenda Mukanangana
[email protected]I've made this recipe a few times now and it's always a hit! The mussels are always tender and juicy, and the sauce is delicious. I highly recommend this recipe.
Mes Sonia akter
[email protected]This recipe was easy to follow and the mussels turned out great! I will definitely be making this again.
A Villarreal
[email protected]I'm not a big fan of mussels, but I thought I'd give this recipe a try. I was pleasantly surprised! The mussels were cooked perfectly and the sauce was flavorful. I will definitely be making this again.
kumar sedai
[email protected]This was a great recipe! The mussels were cooked perfectly and the sauce was delicious. I will definitely be making this again.
Alyjha Woods
[email protected]I loved this recipe! It was easy to follow and the mussels turned out perfectly. I will definitely be making this again.
Amahle Mpolokeng
[email protected]This dish was delicious! The mussels were tender and flavorful, and the sauce was light and tangy. I will definitely be making this again.
Bonga Mbhele
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of fennel, but I'm so glad I did! The fennel and tomato flavors really complemented each other, and the mussels were cooked perfectly.
Jacob Hunter
[email protected]This was my first time cooking mussels, and it was so easy! The recipe was clear and concise, and the mussels turned out perfectly. I will definitely be making this again.
Cherie Boston
[email protected]I've made this recipe several times now, and it's always a hit. The mussels are always tender and juicy, and the sauce is delicious. I like to serve it with crusty bread for dipping.
Ijlan Khan
[email protected]My family loved this dish! The combination of fennel, tomato, and mussels was perfect, and the broth was so flavorful. I will definitely be making this again.