The first couple of warm days made me really wish for summer, and a summery-meal seemed in order. Mussels, vegetable panzanella, and beer were perfect. I usually just do a classic wine and tomato broth, but this was a fun change. A smidge too spicy to taste the mussels, but otherwise great! We’ll definitely make it again. Another one from Gourmet, this is as printed. I would just cut the red pepper flakes a tiny bit next time.
- 1/3 cup olive oil
- 1/2 onion, thinly sliced
- 4 large garlic cloves, chopped
- 2 teaspoons fennel seeds
- 1 teaspoon dried crushed red pepper
- 1/2 teaspoon salt
- 1 cup dry white wine
- 2 1/4-inch-thick lemon slices
- 1/2 cup chopped fresh parsley
- 2 1/2 pounds fresh mussels, scrubbed, debearded
- 1/2 cup chopped seeded tomatoes
Heat oil in heavy large pot over medium-high heat. Add onion, garlic, fennel seeds, crushed red pepper and salt; sauté until onion is light brown, about 4 minutes. Add wine, lemon slices and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper. Pour broth over mussels. Sprinkle tomatoes and remaining parsley over.