Mussels with fennel and tomato Recipe | Better Homes & Gardens Australia
There’s no reason to be daunted by shellfish – this simple method only takes 10 minutes and tastes amazing!
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Ingredients
- 5 cloves garlic, 1 halved, 4 finely sliced
- 2 large slices sourdough bread, toasted or grilled
- 100ml extra virgin olive oil, plus extra, to serve
- 3 tsp fennel seeds, lightly ground
- 3 small very ripe tomatoes, sliced in rounds
- 250ml passata (strained tomato puree)
- Freshly ground black pepper, to season
- 100ml white wine
- 800g heavy medium-sized black mussels, cleaned, beards removed
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