Mussels in White Wine and Sun-Dried Tomato Broth
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Servings: 4
RECIPE INGREDIENTS
- 2 lb mussels
- 2 tbsp Filippo Berio Olive Oil
- 1/2 fennel bulb, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- Pinch chili pepper flakes
- 1/2 cup dry white wine
- 1/3 cup Filippo Berio Sun Dried Tomato Pesto
- 1 sprig fresh thyme
- 2 bay leaves
- 2 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh fennel fronds (optional)
- Crusty Italian bread, for serving
RECIPE DIRECTIONS
- Scrub mussels, if needed, and remove any beards. Discard any mussels that do not close when tapped.
- Heat oil in Dutch oven or large saucepan set over medium-high heat; cook fennel, onion, garlic, salt, pepper and chili flakes for 3 to 5 minutes or until starting to soften. Add mussels; toss to coat. Add wine, 1/2 cup water, pesto, thyme and bay leaves; cover and cook for 5 to 6 minutes or until mussels start to open.
- Discard any mussels that do not open; remove bay leaves. Stir in parsley, and fennel fronds (if using). Serve with crusty bread.
- When using fennel, keep the fennel fronds. They add a lovely fresh flavor to soups, salads or stews.
- For spicy mussels, increase pepper flakes to 1/4 tsp.
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