Filippo Berio Mussels in White Wine and Sun-Dried Tomato Broth

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

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.

Tips:

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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Mussels in White Wine and Sun-Dried Tomato Broth Recipe