Steamed Mussels With Tomatoes And Fennel

shellfish

4 pounds mussels
1 tablespoon olive oil
1  onion; chopped
4 cloves garlic; finely chopped
1 can (28 oz) plum tomatoes; drained and chopped
1 teaspoon fennel seeds
3 tablespoons chopped fresh parsley
  salt and pepper
1 cup dry white wine
1  shallot; minced (optional)
2 tablespoons chopped green onions

Cultured mussels, which require almost no preparation time, are now
available in many supermarkets, making this a fast and easy dish that's
perfect for a small casual dinner party or Sunday night supper. The tomato
sauce can be prepared ahead, but cook the mussels at the last minute.
Rinse mussels; cut off any hairy beards. Discard any that do not close when
lightly tapped or are cracked. Place in large pot and set aside.
In large skillet, heat oil over medium heat; cook onion and half of the
garlic, stirring occasionally, until tender. Add tomatoes and fennel seeds;
cook for 5 minutes. Add parsley, and salt and pepper to taste; mix well.
Meanwhile, in small bowl, combine wine, shallot (if using) and remaining
garlic; pour over mussels. Cover and bring to boil; reduce heat and simmer
for 5 minutes or until mussels open. Discard any that do not open. Pour
tomato mixture over mussels; toss. Garnish with green onions. Serve in
large soup bowls.

Contributor:  Lighthearted Everyday Cooking - Anne Lindsay

Yield: 4 servings

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