Ingredients Checklist
- 1kg pot ready mussels
- 4 tomatoes, quartered
- 1 large fennel bulb, roughly chopped, fronds reserved
- 1 onion, roughly chopped
- 2 garlic cloves
- 2 tbsp olive oil + extra to garnish
- Sea salt & cracked black pepper
- 2 tsp paprika
- ½ cup white wine
- 2 cups vegetable stock
- Parsley leaves & toasted ciabatta, to serve
Instructions
- Preheat oven to 200°C. Place tomatoes, fennel, onion and garlic into a medium bowl. Drizzle with olive oil and season with salt, pepper and paprika.
- Place vegetables onto a baking paper lined oven tray and roast for 15 minutes.
- Place into a food processor and pulse, retaining a little texture in the mix.
- Transfer to a wide bottomed, large saucepan. Bring to the boil, add white wine and simmer for 5 minutes.
- Add stock and simmer for 5 minutes.
- Add mussels, bring to the boil and cover with a lid.
- Check after two minutes and remove any mussels that have opened.
- Cover and check again every 2 minutes until all the mussels have opened.
- Return all the cooked mussels to the sauce and stir well.
- Drizzle with extra olive oil and garnish with fennel fronds & parsley.
- Serve immediately with toasted ciabatta to soak up the sauce.
