Have all of your ingredients chopped and ready to go. This comes together quickly. Serve with crusty bread to mop up sauce.
Serves 2
2 lbs mussels, debearded and scrubbed, discard any that have broken
2 Tbl olive oil
2 Tbl tomato paste
1 large shallot, finely diced
2 cloves garlic, finely diced
1/2 tsp whole fennel seed
1/2 tsp red pepper flakes
2 c. White wine
1/4 c. Vermouth
2 Tbl parsley
In a large sauté pan, heat over medium high heat. Add olive oil. Sauté shallot and garlic until translucent. Add fennel and red pepper flakes, wine and vermouth. Increase heat to high. Add in tomato paste. Stir until tomato paste has completely incorporated into wine sauce and is beginning to boil. Add mussels. Cover and steam mussels for approximately 3 - 4 minutes. Mussels will open when ready. Discard any that have not opened. Pour into serving bowl, top with parsley. Serve immediately.
No comments:
Post a Comment