West Coast mussels with tomato broth – Food & Home Magazine

Ingredients

• 1 onion, peeled and finely chopped
• 1 leek, finely chopped
• 3 garlic cloves, peeled and finely chopped
• 1 fennel bulb, thinly sliced
• olive oil, to fry
• 250ml white wine
• 50ml red wine vinegar
• 20ml (4 tsp) Pernod
• 2 x 400g tins good-quality whole-peeled tomatoes
• 200ml fish stock
• ½ vanilla pod
• 1kg live West Coast mussels, cleaned and beards removed
• 100g butter, cubed
• 100ml fresh cream
• juice of ½ lemon
• handful fresh dill, to garnish
• fresh warm bread, to serve