One of my favorite life lessons from my wife is eating mussels correctly. From her, I learned the importance of taking the time to remove all the meat from mussel shells at the beginning before pouring over some of the broth and adding a dollop of aioli. I swear by this method as it yields one of the most delicious soups I have ever had--- and means you don't keep getting your hands dirty mid-meal as you carry on shelling.
My Mussels Recipe delivers the same unique flavors. The spicy little number is a divine mixture of mussels and a tomato fennel broth, which will have you grinning cheek to cheek the moment you taste it. I promise you will wish you doubled the recipe; it is culinary heaven! Let's see what it takes to achieve the divine flavors of this delightful, comforting seafood dish!
This Recipe is:
Table of Contents
6 Reasons To Love This Recipe
Thanks to this recipe's unmatched flavors, mussels in tomato broth is my top favorite way of eating the little tidal treasures. It may also become your best mussels recipe for reasons like:
- Easy recipe with simple ingredients.
- Straightforward, step-by-step instructions on what to do with mussels.
- Delicious fennel and tomato broth that pairs well with the mussels.
- Amazing sriracha aioli recipe to top the mussels.
- It’s low-carb, but everyone will be obsessed with the flavor.
- Fantastic lunch or dinner option that is outside the box.
Are Mussels with Fennel & Tomato Broth Low-Carb?
Yes, fresh mussels with fennel and tomato broth are fantastic low-carb dishes if the broth is made without high-carb sweeteners or thickeners.
This mussel meat recipe has 6 g net carbs per serving, which is incredibly low and suitable for various low-carb diets. The nutritional value has been calculated by the meat of the mussels rather than by the gross weight of the mussels in their shells. One pound of live mussels contains approximately 3-4 ounces of meat.
Mussels Recipe Ingredient List
To make this tomato fennel mussels recipe, you need these simple ingredients:
For the Mussels Recipe
- 4 pounds mussels cleaned and de-bearded
- 1 can fire-roasted tomatoes diced (14.5 ounces)
- 2 cups dry white wine
- 1½ cups fennel, thinly shaved
- ⅓ cup shallots, finely diced
- 3-4 cloves garlic, roughly chopped
- 3-4 sprigs thyme
- 4 tablespoons butter
- 1 tablespoon flat-leaf parsley, diced
- 1 teaspoon olive oil
- 1 teaspoon kosher salt
For the Sriracha Aioli
- ¾ cup olive oil mayonnaise
- ¼ cup sriracha
Note: Many people don’t know how many mussels to buy. The rule of thumb is a half pound of small mussels per person. Increase the amount per person slightly if you can only find larger mussels.
Ingredients Substitutions
Some fantastic alternatives to the ingredients listed above are:
- Olive oil: Use coconut, avocado, or MCT oil.
- Shallots: The same amount of finely chopped red onion is a great swap.
- Fire-roasted tomatoes: You can use a can of regular roasted tomatoes.
- White wine: 1 cup of dry vermouth or some chicken broth with 1 teaspoon of apple cider vinegar are fantastic substitutes.
- Thyme: A small bunch of fresh parsley, including its stems, will give a similar herbaceous flavor. Wash it first to avoid grit.
- Olive oil mayonnaise: You can use homemade mayonnaise or swap it for regular store-bought mayo (but watch out for hidden sugars).
- Sriracha: Chili paste or harissa will yield great results. Alternatively, soak red pepper flakes in water for 20 minutes, then drain and add them to the recipe.
Additional Ingredients
I love to amp up the mussel-fennel-white wine flavors with these optional ingredients:
- Fresh herbs: Mussels taste fantastic when cooked with herbs. Add some fresh tarragon or rosemary for extra flavor.
- Citrus: A squeeze of fresh lemon juice added after the mussels are done cooking adds a nice pop of flavor. The lemon zest will also brighten the dish.
- Veggies: Add some sliced red peppers and onions to make this a full meal. Onions and fennel are a match made in culinary heaven!
Note: The additional ingredients are optional and not part of the original recipe. Use them only to enhance the mussel recipe's flavors.
Cooking Tools
To make this recipe for mussels and fennel tomato broth, you need these tools:
- Large, high-sided pot
- Mixing bowls (large and small)
- A wooden spoon
- Measuring cups and spoons
- Knife
- V-slicing mandolin
- Cutting board
- Paper towel
How to Cook Mussels with Fennel and Tomato Broth: Complete Cooking Guide
Cooking Method
- Sautéing
- Simmering
Preparation Steps
- Gather the tools and ingredients.
- Clean and de-beard the mussels.
- Shave the fennel.
- Dice the shallots and parsley finely.
- Roughly chop the garlic.
- Dice the fire-roasted tomatoes.
- Make the sriracha aioli. Add the mayo and sriracha to a bowl. Mix well. Refrigerate until ready to use.
Note: Use a v-slicing mandolin with the fennel to make it paper-thin. If you don't have a mandolin, take a few extra minutes and slice it as thin as you can. The fennel will be much more tender the thinner it is prepared.
Cooking Instructions
To Make the Tomato Garlic Broth
- Add the butter and olive oil to a high-sided pot over medium-high heat. When the butter is melted, add the shallots and fennel with a good pinch of salt. Mix and cook for 5 minutes. Add the garlic and cook for 2 minutes more, stirring frequently.
- Add the wine and cook for 2 minutes. Add the tomatoes, thyme, and salt. Stir and reduce the heat to low. Cook for 30 minutes.
- While the tasty tomato sauce is cooking, clean the mussels. Turn up the heat on the broth to high. Add the mussels. Cover the pot to let the mussels steam, and cook for 6 minutes.
Bringing the Mussels Recipe Together
- Transfer mussels into a large serving bowl and pour the cooking liquid over them. Add the parsley and sriracha mayo.
- Let guests choose whether to shell all the cooked mussels at the beginning, or as they go! Enjoy hot and happy eating!
💡 My Pro Tip
Many home cooks have never bought or have any experience cooking mussels. Here are a couple of tips for how to buy and prepare high-quality mussels:
- When grocery shopping, look at the tag on the bag before you buy the mussels at the store. The tag will tell you when they were harvested and shipped, as well as the "best by" date. My word of advice is that the "best by" date is a bit subjective. Give the bag a smell. It should smell like the ocean. Take a close look. Most of the mussels should have the shells closed.
- When you get the plump mussels home, rinse them with fresh water from the tap and put them in a large bowl that is filled with water and some rough salt. Leave the beards on at this point because removing them may damage the mussel. If you plan to cook the mussels immediately, remove the beards. Cover the bowl with a damp cloth to keep them moist. There is no need to cover them with ice. Ice is made with fresh water, and if it melts, it will essentially drown the briny mussels.
- To de-beard a mussel, make sure you have a paper towel handy. The beard is a bit on the side, and it looks like the mussel bit down on a scrubbing pad and forgot to let go. Simply grab the beard with the paper towel and tug it down toward the hinge. It will come out easily.
⏲️ Time-Saving Tips
- Ask your fishmonger (the person working at the seafood counter) if they will de-beard the mussels for you. Often, they will do this time-consuming task. Remember that once the mussels are debearded, they need to be cooked relatively quickly (within a couple of hours).
- You will reduce cooking time if you ensure the heat is cranked to high when adding mussels to the pot. Remember, the mussels are cold, and we need enough heat to turn the broth liquid to steam. After 3 minutes, stir the mussels and ensure that you are getting the mussels from the bottom of the pan mixed with those at the top. Mix again at 5 minutes. If the heat is not high enough, it will take longer for the mussels to cook.
What to Serve with Mussels and Fennel Tomato Broth?
The mussel with fennel and tomato broth is a cozy, complete meal enjoyable on its own, but you can pair it with some delicious leafy salads and grilled veggies to stretch it further:
- Fresh Summer Broccoli Salad: This offers freshness, lightness, and a contrast to the richness of the delicious mussels tomato broth dish. The pair is a classic summer dish.
- Sautéed Brussels Sprouts: The caramelized flavors of the Brussels sprouts go well with the flavorful broth.
- Grilled Asparagus: These add color and vibrancy to the plate. Plus, their smoky flavor complements the seafood and white wine broth.
- Arugula Salad: This light, refreshing side dish will not overpower the amazing flavors of the seafood broth.
Storage Instruction
This steamed mussels recipe does not store well in the fridge. Both shellfish and aromatic broth are best consumed on the same day they are made.
Conclusion
I've eaten a lot of shellfish over the years, and any Mussels Recipe with a tomato base and crisp white wine garlic sauce tops my list of favorite mussels. Add some butter, garlic, and sweet fennel, and the result is a winning dish.
You will love this recipe! It packs irresistible aromatic flavors. Try the additional ingredients for a flavor twist. Also, although I used canned tomatoes, if you can find them, the fire-roasted variety has a better depth of flavor than stewed or regular diced tomatoes. If you're not a fan of canned tomatoes, go ahead and dice some fresh tomatoes. Line a rimmed baking sheet with parchment paper and roast in an oven at 375°F (190°C) for 30 minutes to get a nice roasted flavor.
As for the wine, I prefer a white Bordeaux. I love the flavor the Bordeaux lends to the delicious sauce. When the mussels recipe is ready, a white Bordeaux is crisp and beautiful to accentuate the flavors of the sauce. Try the comforting dish and let me know how it turns out in the comments below. Happy cooking!
Other Seafood Recipes to Try
Loved this amazing mussels recipe? Here are other seafood recipes you may love:
FAQs
Soaking mussels before cooking is not essential, provided you inspect them for freshness, scrub the shells, beard them, store them properly, and cook them soon after cleaning.
All the mussel parts except the shell and beard are edible and enjoyed across various culinary cultures.
Yes, mussels are commonly served hot, immediately after cooking, as delicious appetizers or a main dish. You may also enjoy them cold in salads or chilled seafood platters.
Mussels Recipe
Ingredients
For the Mussels Recipe
- 4 pounds mussels cleaned and de-bearded
- 1 can fire-roasted tomatoes diced 14.5 ounces
- 2 cups dry white wine
- 1½ cups fennel thinly shaved
- ⅓ cup shallots finely diced
- 3-4 cloves garlic roughly chopped
- 3-4 sprigs thyme
- 4 tablespoons butter
- 1 tablespoon flat-leaf parsley diced
- 1 teaspoon olive oil
- 1 teaspoon kosher salt
For the Sriracha Aioli
- ¾ cup olive oil mayonnaise
- ¼ cup sriracha
Instructions
Preparation Steps
- Gather the tools and ingredients.
- Clean and de-beard the mussels.
- Shave the fennel.
- Dice the shallots and parsley finely.
- Roughly chop the garlic.
- Dice the fire-roasted tomatoes.
- Make the sriracha aioli. Add the mayo and sriracha to a bowl. Mix well. Refrigerate until ready to use.
Cooking Instructions
To Make the Tomato Garlic Broth
- Add the butter and olive oil to a high-sided pot over medium-high heat. When the butter is melted, add the shallots and fennel with a good pinch of salt. Mix and cook for 5 minutes. Add the garlic and cook for 2 minutes more, stirring frequently.
- Add the wine and cook for 2 minutes. Add the tomatoes, thyme, and salt. Stir and reduce the heat to low. Cook for 30 minutes.
- While the tasty tomato sauce is cooking, clean the mussels. Turn up the heat on the broth to high. Add the mussels. Cover the pot to let the mussels steam, and cook for 6 minutes.
Bringing the Mussels Recipe Together
- Transfer mussels into a large serving bowl and pour the cooking liquid over them. Add the parsley and sriracha mayo.
- Let guests choose whether to shell all the cooked mussels at the beginning, or as they go! Enjoy hot and happy eating!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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3 Responses
We just love mussels and this recipe is to die for! You've hit the nail right on the head with the broth. My husband I and I love spicy foods and your sriracha aioli strikes just the right notes. Really tasty.
Hey Vera:
Thank you... I need to try this recipe again as soon as I can because it's divine.
Have a fantastic day!
Scott