Ingredients Jump to Instructions ↓

  1. 1-1/2 cups dry white wine

  2. 2 large ripe tomatoes, peeled, seeded, and chopped or 1-1/2 cups chopped canned Italian tomatoes

  3. 1/2 cup diced fresh fennel

  4. 2 tablespoons chopped shallots

  5. 2 pounds mussels, well-scrubbed

  6. 1 tablespoon minced fresh basil

  7. 1 tablespoon minced fresh chives

  8. 1 tablespoon minced fresh parsley Coarse salt and freshly ground black pepper Extra-virgin olive oil for serving

Instructions Jump to Ingredients ↑

  1. In large saucepan, combine white wine, tomatoes, diced fennel and shallots over medium-high heat. Bring to a boil, cover, reduce the heat, and simmer gently for 12 minutes.

  2. Add mussels, cover, and steam until mussels open, about 4 minutes. Discard any mussels that do not open.

  3. Stir in parsley, chives and basil, and season with salt and pepper. Ladle the mussels and their broth into warm, large, shallow soup bowls, and drizzle some of the extra-virgin olive oil over the top of each serving. Serve immediately with crusty French bread.


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