Mussels fried with tomato, black pepper and fennel seeds. Photo: Marina Oliphant
100ml-120ml extra virgin olive oil, plus extra
5 cloves garlic, finely sliced
1 tbsp fennel seeds, roughly ground
12 small, ripe tomatoes off the vine, sliced in rounds
1 1/2 tsp black pepper, freshly crushed
1kg large black mussels, cleaned and de-bearded
100ml white wine
1 handful fennel fronds
3 large slices sourdough cut lengthways, toasted or grilled and rubbed lightly with garlic
Place a large, deep-sided frypan over high heat. Add the olive oil and fry the garlic and fennel seeds for two minutes.
Add the tomatoes and lots of black pepper and cook for one minute to soften.
Add the mussels and wine, cover with a lid and cook for two minutes. Shake the pan and cook for a further two minutes.
Check all the shells are open. If not, force them open in your hand with a pair of tongs, using a tea-towel to protect your hand. Remove the mussels from heat, toss through the fennel fronds.
To serve, pile the mussels on toasted sourdough, reduce the juices if needed, pour over the juices and drizzle with a little extra olive oil.
Drink Pinot grigio.
- Main Ingredients - Shellfish
- Cuisine - Italian
- Course - Side Dish