Sauteed Mussels In Tomato Wine Broth
|Extra virgin olive oil||2 Tablespoon|
|Finely chopped fennel||1⁄3 Cup (5.33 tbs)|
|Shallots||2 , minced (1/3 Cup)|
|Garlic||4 Clove (20 gm), smashed and peeled|
|Red pepper flakes||1⁄2 Teaspoon|
|Canned diced tomatoes||14 1⁄2 Ounce, drained (1 Can)|
|Dry white wine||1 Cup (16 tbs)|
|Clam juice||8 Ounce (1 Bottle)|
|Water||3⁄4 Cup (12 tbs)|
|Mussels||4 Pound, scrubbed and debearded (2 Bags, 2 Pound Each, 8 Dozen Mussels)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Unsalted butter||1 Tablespoon|
1. Heat oil in an 8-quart or larger pot with lid over medium-low heat. Add fennel, shallots, garlic, and red pepper flakes; cook, stirring occasionally, until fennel is tender, about 5 minutes. Add tomatoes and cook, stirring,
2 minutes. Stir in wine, clam juice, and water. Add mussels; cover and cook, stirring once or twice, until shells open, 4 to 5 minutes.
2. Arrange open mussels in shallow bowls. Add parsley and butter to broth, stirring until butter melts; season with salt and pepper before ladling into bowls over mussels.