Steamed Mussels With Fennel And Tomato Recipes

STEAMED MUSSELS WITH FENNEL, TOMATOES, OUZO, AND CREAM

Steps:

• Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.
• Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.
• Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.

CHRISTOPHER STYLER'S MUSSELS STEAMED OVER TOMATOES AND FENNEL SEEDS

Steps:

• Rinse the mussels under cold running water. Scrub the shells thoroughly and pull out and discard the beards, the wiry substance that protrudes from between the flat sides of the shell. Drain the mussels thoroughly.
• Heat the oil in a large, deep skillet over medium heat. Add the fennel seed and the parsley. Cook until the fennel is fragrant, but not browned, about 1 minute. Stir in the parsley and cook just until it turns bright green, about 10 seconds. Carefully stir in the tomatoes and sprinkle with salt and pepper to taste. Add the wine and cook 1 minute. Cover the skillet and reduce the heat to low. Simmer just until the tomatoes are softened and begin to release their liquid, about 3 minutes. Season to taste with salt and pepper.
• Add the mussels to the skillet. Cover and steam, shaking the pan occasionally, until the mussels open, about 4 minutes. Spoon the mussels and the liquid into a bowl and serve.

MUSSELS AND CLAMS WITH SPICY TOMATO BROTH

Steps:

• 1. Heat the oil in a large pot over medium heat. Add the onions, garlic, bay leaves, and crushed red pepper and cook until the garlic is tender and the onions are soft, about 8 minutes. Add the wine and bring to a simmer. Add the tomatoes with juices, crushing the tomatoes through your fingers, and the chiles. Simmer until the tomatoes break down, about 10 minutes.
• 2. Preheat the broiler. Add the broth and simmer,10 minutes. Meanwhile, brush the bread generously with olive oil and toast under the broiler, about 20 seconds per side. Remove and rub vigorously with 1 clove raw garlic.
• 3. Stir in the clams. Cover and cook, about 8 minutes. Add the mussels, give the pot a good stir, cover, and continue cooking until all the mussels and clams open, about 5 minutes more. Season with salt and pepper.
• 4. Divide the mixture among 4 bowls, discarding any unopened shellfish. Garnish with parsley and serve with the toasted bread.

STEAMED MUSSELS WITH FENNEL AND OUZO

Steps:

• Heat olive oil in a large pot over high heat on the grates of the grill. Stir in shallots and garlic and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes. Add white wine and ouzo and reduce by half. Add the heavy cream and bring to a simmer. Stir in mussels, 1/2 the basil and season with salt and pepper. Cover the pan and cook until the mussels are open, discarding any that do not. Stir in the remaining basil and serve in large bowls with grilled bread.

MUSSELS WITH CREAM, FENNEL, AND WHITE WINE

Steps:

• Melt butter in heavy large pot over medium-high heat. Add chopped fennel, shallots, garlic and fennel seeds. Sauté until fennel is tender, about 5 minutes. Add wine and cream and boil until liquid thickens, about 10 minutes. Add mussels. Cover and cook until mussels open, about 5 minutes. Divide mussels among 6 shallow bowls (discard any mussels that do not open). Ladle broth over and serve.

STEAMED MUSSELS WITH FENNEL & TOMATO RECIPE - (4.7/5)

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

STEAMED MUSSELS WITH FENNEL AND SUN DRIED TOMATOES

Steps:

• Heat olive oil in a large saucepan over medium high heat and cook the shallots, fennel, and garlic until the fennel is softened (lower heat if garlic starts to burn).
• Stir in the sun dried tomatoes, 1/2 cup of the parsley, white wine, and lemon juice.
• Reduce heat to low and simmer 5 to 10 minutes.
• Increase heat to medium and add the mussels; cover and cook until the shells open, about 7 to 10 minutes.
• Transfer mussels, with a slotted spoon, to a serving bowl, discarding any that do not open.
• Whisk the lemon zest and cream into the saucepan and pour over mussels; garnish with remaining parsley and serve.
• Serve with baguette slices.

MUSSELS STEAMED WITH FENNEL, LOVAGE AND CHERRY TOMATOES

Steps:

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