West Coast mussels with tomato broth – Food & Home Magazine
Indulge in succulent West Coast mussels simmered in a rich tomato broth with herbs—perfect for a seafood feast. Serve with fresh bread.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
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
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