Steamed Mussels With Fennel And Sun Dried Tomatoes Recipes

Steps:

• Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.
• Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.
• Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.

Steps:

• Heat the olive oil in a Dutch oven over medium heat. Add the garlic and fennel; cook until just soft and fragrant, about 4 minutes. Add the carrots and season with salt and pepper; continue cooking, stirring occasionally, until the carrots are just soft, about 4 minutes. Add the vermouth and boil to reduce slightly. Add the tomatoes and tarragon, then cover the pot and simmer until the vegetables are tender, about 15 minutes. Stir in 1/2 cup water and the mussels. Raise the heat to high, cover and cook until the mussels open, 3 to 5 minutes. (Check halfway through and transfer any open mussels to a serving bowl.) Transfer all the mussels to a serving bowl, discarding any that do not open. Season the sauce with pepper and, if needed, salt, and pour over the mussels. Serve with the bread. HOW TO CUT "BULB FENNELL" Stand the fennel bulb upright (stems pointing up. Cut down through the bulb, cutting it in half, along the stem line. In other words, you'll be cutting each stem in half as part of the cut. Now look at the inside of the bulb you've exposed. See that triangular thing starting at the bottom of the bulb and pointing upwards? That's the core, which is rock-hard. Cut it out of both halves of the bulb. Now lay each half cut-side-down, stems facing right (or left, and make thin slices. What is "thin"? Try for 1/16" thick, but realize that you can't cut it too thin, and anything 1/8" or thinner is plenty thin enough

Steps:

• Rinse the mussels under cold running water. Scrub the shells thoroughly and pull out and discard the beards, the wiry substance that protrudes from between the flat sides of the shell. Drain the mussels thoroughly.
• Heat the oil in a large, deep skillet over medium heat. Add the fennel seed and the parsley. Cook until the fennel is fragrant, but not browned, about 1 minute. Stir in the parsley and cook just until it turns bright green, about 10 seconds. Carefully stir in the tomatoes and sprinkle with salt and pepper to taste. Add the wine and cook 1 minute. Cover the skillet and reduce the heat to low. Simmer just until the tomatoes are softened and begin to release their liquid, about 3 minutes. Season to taste with salt and pepper.
• Add the mussels to the skillet. Cover and steam, shaking the pan occasionally, until the mussels open, about 4 minutes. Spoon the mussels and the liquid into a bowl and serve.

Steps:

• Heat olive oil in a large saucepan over medium high heat and cook the shallots, fennel, and garlic until the fennel is softened (lower heat if garlic starts to burn).
• Stir in the sun dried tomatoes, 1/2 cup of the parsley, white wine, and lemon juice.
• Reduce heat to low and simmer 5 to 10 minutes.
• Increase heat to medium and add the mussels; cover and cook until the shells open, about 7 to 10 minutes.
• Transfer mussels, with a slotted spoon, to a serving bowl, discarding any that do not open.
• Whisk the lemon zest and cream into the saucepan and pour over mussels; garnish with remaining parsley and serve.
• Serve with baguette slices.

Steps:

• Place the oil in a large pot and turn the heat to medium; 1 minute later, add the garlic, fennel, fennel seeds, liqueur, and tomatoes and tarragon if you're using them. Bring to a boil, cook for about 1 minute. Add the mussels, cover the pot, and turn the heat to high.
• Cook, shaking the pot occasionally, until the mussels open, 5 to 10 minutes. Use a slotted spoon to remove the mussels and fennel to a serving bowl, then strain any liquid over them and serve.

Steps:

• In a large pot on high heat saute the onion in the olive oil until tender but not brown. Add the garlic. Continue to cook for 1 to 2 minutes. Add the tomatoes, mussels, and parsley. Cover and cook for 5 minutes or until all of the mussels open. Discard the unopened ones and with a large spoon stir the mussels around. Add the ouzo and taste sauce for seasoning.

Steps:

• In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
• Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
• Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.