Mussels in Tomato Fennel Broth
Ingredients
- 2 tablespoons olive oil
- 1 fennel bulb, fronds removed and reserved, cored and thinly sliced
- 3 garlic cloves
- dash of red pepper flake
- 3 medium tomatoes, grated on a box grater, skins discarded (yielding about 1 cup tomato pulp)
- 1 cup dry white wine
- 2 pounds mussels, scrubbed
- salt and pepper, to taste
- crusty bread, to serve
Organization Tags
Tags easily organize your Recipe Library
Comments