Mussels in tomato and fennel broth

Name: Mussels in tomato and fennel broth
Total time: 30 min
Cuisine: French
Ingredients: 1kg live mussels; 1 tbsp olive oil; 1 fennel bulb, thinly sliced; 3 garlic cloves, sliced; 400g tinned chopped tomatoes; 100ml water; 1 tsp fennel seeds; 3 tbsp fresh flat leaf parsley, chopped; 1 lemon, squeezed

A bowl of plump mussels in a light broth of tomato, fennel and garlic. Mop up the juices with a spoon.

Time30 min
LevelMedium
Costabout £4.50 a head

2 servings

Ingredients

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1 kglive mussels
1 tbspolive oil
1fennel bulbthinly sliced
3garlic clovessliced
400 gtinned chopped tomatoes
100 mlwater
1 tspfennel seeds
3 tbspfresh flat leaf parsleychopped
1lemonsqueezed

Method

1
Scrub the mussels under cold water and pull off any beards. Throw away any that are open and will not close when tapped.
2
Heat the oil in a large lidded pan. Cook the fennel for 8 minutes until soft. Add the garlic and fennel seeds for 1 minute.
8 min
3
Add the tomatoes and water and simmer for 8 minutes.
8 min
4
Tip in the mussels, cover and cook over a high heat for 4 to 5 minutes, shaking the pan, until the shells open.
4 min 30 s
5
Discard any that stay closed. Add the lemon juice and parsley and serve in deep bowls.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.