26th June 2009
Fishy Friday II
Trying out the method I used earlier on Razor Clams...
Mussels with Fennel Seeds
starter main fish
Couple pounds cleaned mussels
Fennel seeds
Olive oil
Minced red onion
Minced garlic
Diced tomato
Red wine NO!

Dry-fry the fennel seeds until they release their aroma, add olive oil to the pan and crisp the garlic and onion.
Throw in the tomato, stir, then add the red wine and bring to the boil. Add the mussels, cover and steam until they open (5 minutes) shaking regularly.

Strain the mussels into a colander, discarding any that didn't open. Return the liquor to the heat and reduce to a sauce consistency.
Add the mussels back to the pan, stir and warm through, then serve in the pot or decant to bowls.
Turns out that red wine does not go with mussels. Should have used white wine!
Some butter would probably have been nicer than just olive oil.
Oh and make sure the mussels are well enough cooked (and have opened nicely). They can be a bit slimy otherwise.

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