Mus­sels with fen­nel and to­mato

Better Homes and Gardens (Australia) - - Fabulousfo­od -

Prepa­ra­tion time: 10 mins Cook­ing time: 10 mins Serves 4 (as a starter)

5 cloves gar­lic, 1 halved,

4 finely sliced 2 large slices sour­dough

bread, toasted or grilled 100ml ex­tra vir­gin olive

oil, plus ex­tra, to serve 3 tsp fen­nel seeds,

lightly ground 3 small very ripe toma­toes,

sliced in rounds 250ml pas­sata (strained

to­mato puree) Freshly ground black

pep­per, to sea­son 100ml white wine 800g heavy medium-sized black mus­sels, cleaned, beards re­moved

1 Pre­heat oven to 150°C. Lightly rub halved gar­lic clove over toasted bread. Tear bread into pieces and put on an oven tray. Bake for 8 min­utes to dry out then smash into rough crumbs. Set aside. 2 Mean­while, heat a large lid­ded deep-sided fry­ing pan over a high heat. Add oil, fen­nel seeds and re­main­ing gar­lic and cook for 2 min­utes (see Cook’s tips, right). Add toma­toes and pas­sata and sea­son with lots of pep­per. Cook for 1 minute or un­til toma­toes soften then add wine and cook for a fur­ther 1 minute. 3 Tip in mus­sels, put lid on and cook for 2 min­utes. Re­move lid and jig­gle pan to move mus­sels around. Put lid back on and cook for a fur­ther 2 min­utes or un­til shells open. Re­move lid, sprin­kle with crumbs and spoon over some of the cook­ing liq­uid. 4 Di­vide mus­sel mix­ture among 4 serv­ing bowls or put all in a large bowl to share. Driz­zle with ex­tra oil and serve.

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