Mussels in White Wine and Sun-Dried Tomato Broth

Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Servings: 4
  • 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
      • 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.



    30 Mins or Less

    Ingredient: Fish & Seafood

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Olive Oil

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