I love to cook at home for my family.
Anne Salatandre
From Manila, PH
Member Since Mar, 2014
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Recipe for Spicy Mussels with Tomatoes and Fennel
Ingredients

1kg pot-ready mussels

2 baby fennels (halved, thinly sliced)

400g can chickpeas (rinsed, drained)

400g can chopped tomatoes

400g can chickpeas (rinsed, drained)

400g can chopped tomatoes

1 tbsp olive oil

400g can chickpeas (rinsed, drained)

400g can chopped tomatoes

300ml white wine

400g can chickpeas (rinsed, drained)

400g can chopped tomatoes

Preparation Method

Heat oil in a large saucepan over medium-high heat.

Add onion, fennel & garlic. Cook, stirring, for about 5 minutes or until softened.

Add the white wine & bring to the boil.

Stir in the chickpeas, tomatoes, tomato paste & paprika.

Simmer for 5 minutes or until slightly reduced.

Add the mussels, cover the pan, increase the heat to high & cook for 2 minutes.

Give the pan a big shake & look inside. If some mussels have not yet opened, cover & simmer for a further 1 minute. Discard any mussels that are still closed.

Divide mussels & sauce among shallow bowls & sprinkle with coriander, chilli, extra paprika & some black pepper.

Spicy Mussels with Tomatoes and Fennel
Prepration Time: 0 hrs 15 mins
Cook Time: 0 hrs 15 mins
Serves: 4 Persons
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