Steamed Mussels with Fennel & Tomato Recipe - (4.8/5)

Ingredients

• 1/4 cup extra-virgin olive oil
• 5 large cloves garlic, very thinly sliced
• 1 bulb fennel (with some fronds), halved and thinly sliced
• 2 medium carrots, very thinly sliced
• Kosher salt and freshly ground pepper
• 1/4 cup dry vermouth or white wine
• 1 (28 ounce) can San Marzano plum tomatoes, crushed lightly by hand
• 2 teaspoons fresh tarragon, roughly chopped
• 2 pounds mussels (preferably cultivated), scrubbed well and beards pulled off
• Crusty bread, for serving