adapted from Homemakers Magazine
Prep time: 15 minutes
Cooking time: 15-20 minutes
2 lb/1.5 kg mussels
2 tbsp olive oil
3 tsp fennel seeds
½ tsp red pepper flakes (or more if you like heat)
½ cup onion, finely chopped
2 cloves garlic, crushed
1/3 cup fresh Italian/flat leaf parsley, chopped
1 tin (28oz/954ml) diced tomatoes with their juice (I used fire roasted which adds a lovely smoky flavor if you can find them)
Grated zest & juice of 1 large orange
1. Clean the mussels under cold running water, discarding any that do not close when tapped. Pull off any beards.
2. In a Dutch oven, heat the oil over medium heat and add the fennel seeds and red pepper flakes. Sauté until fragrant (about 30 seconds, you’ll hear the fennel start to pop). Add the onions and sauté until they soften (you might have to lower the heat. You want them soft and translucent, not burnt). This usually takes 3-4 minutes. Add the garlic and stir until fragrant. Add all but 1 tbsp parsley, toss about for 30 seconds or so. Raise the heat to medium high and add the tomatoes, orange zest and juice and bring to a boil. Mass the tomatoes. Add the mussels, toss about and cover the pot. Cook until mussels open (about 7-10 minutes depending on their size).
3. Transfer to a large serving bowl, discarding any unopened mussels and sprinkle with the last of the parsley.
Some serve it over couscous, rice or pasta, but I like them straight…with a spoon to eat all that awesome broth.