For ➋-➍*1 small fennel bulb
1 small yellow onion
1 carrot
3 cloves garlic
2 small tomatoes
12 large fresh basil leaves
1 ts black peppercorns**
½ ts fennel seeds**
½ ts sea salt**
⅛ ts red pepper flakes**
3 tbs extra-virgin olive oil
20 cl dry white wine***
1 kg mussels, cleaned
Trim the stalks from the fennel. Core and cut the fennel into 0.5 cm slices. Put the fennel into a large bowl. Cut the onion into 0.5 cm semicircles and add to the bowl. Peel the carrot and cut into 0.5 cm dice and add to the bowl. Peel and mince the garlic and add to the bowl. Cut the tomatoes in half. Squeeze out the seeds. Cut them into 0.5 cm dice and put in a separate bowl. Cut the basil into chiffonade and reserve for the garnish.
Lightly crush the peppercorns and fennel seeds in a mortar and pestle. Add the salt and red pepper flakes. Set aside.
Heat the oil in a large stockpot over medium heat. Add the fennel, onion, carrot, and garlic. Sauté, stirring occasionally, until softened but not browned, about 5 m. Stir in the spice mixture. Add the wine and the tomatoes along with any juices in the bowl. Bring to a boil.
Add the mussels to the pot, cover, and steam until the mussels open, about 5 m.
Scoop the mussels into individual shallow bowls, discarding any that remain closed. Spoon some vegetables and stock over them, even making it liquid as a soup. Sprinkle each bowl with basil and serve immediately with bread (or pasta).
Lightly crush the peppercorns and fennel seeds in a mortar and pestle. Add the salt and red pepper flakes. Set aside.
Heat the oil in a large stockpot over medium heat. Add the fennel, onion, carrot, and garlic. Sauté, stirring occasionally, until softened but not browned, about 5 m. Stir in the spice mixture. Add the wine and the tomatoes along with any juices in the bowl. Bring to a boil.
Add the mussels to the pot, cover, and steam until the mussels open, about 5 m.
Scoop the mussels into individual shallow bowls, discarding any that remain closed. Spoon some vegetables and stock over them, even making it liquid as a soup. Sprinkle each bowl with basil and serve immediately with bread (or pasta).
*For ➋ as main course, for ➍ as starter or soup***.
**Or just use salt & pepper.
***Use less wine when serving as a starter or main course: the fennel and tomatoes will give liquid as well.
Read the related Provençal mussels with pastis, fennel and tomatoes recipe.
