MUSSELS RECIPE WITH FENNEL AND TOMATO BROTH
This delicious mussels recipe has a beautiful broth made with garlic, shallots, fennel, butter and fire roasted tomatoes. When mixed with delicious mussels, the flavors are just incredible.
Servings: 4 people
Calories: 603kcal
Ingredients
For the mussels recipe
- 4 LBS Mussels cleaned and de-bearded
- 4 tablespoon Butter
- 1 teaspoon Olive Oil
- ⅓ Cup Shallots diced fine
- 1.5 Cups Fennel shaved thin
- 3-4 Cloves Garlic rough chopped
- 1 Can Fire Roasted Tomatoes diced. (14.5oz)
- 2 Cups White Wine dry
- 3-4 Sprigs Thyme
- 1 teaspoon Kosher Salt
- 1 tablespoon Parsley diced
For the Sriracha Aioli
- ¾ Cup Olive Oil Mayonnaise
- ¼ Cup Sriracha
Instructions
For the Sriracha Aioli
- Add the mayo and sriracha to a bowl. Mix well. Refrigerate until ready to use.
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 in the shallots and fennel with a good pinch of salt. Mix and cook for 5 minutes. Add in the garlic, cook for 2 minutes more, stirring frequently.
- Add in the wine and cook for 2 minutes. Add in the tomatoes, thyme and salt. Stir and reduce the heat to low. Cook for 30 minutes.
- While the broth is cooking, clean the mussels. Turn up the heat on the broth to high. Add in the mussels. Cover the pot and cook for 6 minutes.
Bringing the mussels recipe together
- Scoop out the mussels into a large bowl and pour the broth over top. Add the parsley. Add the sriracha mayo.
- Enjoy hot and happy eating!
Notes
Plan on 1 LB of mussels per adult as a main dish. ½ LB per person for an appetizer would work as well, particularly if you are enjoying with some charred baguette rubbed with garlic. Oh so good.
Nutrition
Calories: 603kcal