Serves: 4–6
INGREDIENTS
3 kilograms medium sized mussels
2 tablespoons olive oil
1 onion, sliced
1 fennel bulb, sliced
2 cloves garlic, crushed
1 cup white wine
2 tablespoons Pernod, Pastis or dry vermouth
2 medium vine tomatoes, diced
¼ cup chopped flat-leaf parsley
sea salt and freshly ground pepper
To serve
olive bread to serve
METHOD
Rinse the mussels in cold water and scrape off any barnacles with a knife. Pull off the beard with a sharp downwards tug.
Heat the olive oil in a large saucepan and cook the onion, fennel and garlic with a good pinch of salt until soft. Increase the heat and add the mussels, white wine and the Pernod. Stir, then cover and cook for a few minutes, shaking the pan occasionally. Remove the mussels as they open, replacing the lid each time until all the remaining mussels have opened. Discard any that remain closed. Divide between serving bowls.
Stir the tomatoes and parsley into the cooking liquor then pour over the mussels. Serve with bread for mopping up the juices.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!