Mussels in Smoky Tomato Broth - alive magazine

Ingredients

• 1 Tbsp (15 mL) unsalted butter
• 1 Tbsp (15 mL) extra-virgin olive oil
• 2 shallots, chopped
• 2 garlic cloves, thinly sliced
• 1 tsp (5 mL) fennel seeds (optional)
• 1 cup (250 mL) dry white wine
• 1 lb (450 g) tomatoes, about 3 medium-sized, finely chopped
• 2 Tbsp (30 mL) white wine vinegar
• 3/4 tsp (4 mL) smoked paprika
• 1/4 tsp (1 mL) black pepper
• 2 lb (1 kg) mussels, rinsed well
• 3 cup (80 mL) coarsely chopped fresh flat-leaf parsley
• 1/4 cup (60 mL) grated Parmesan cheese (optional)