0.0 – 0 reviews • Shellfish Recipes
| Level: |
Easy |
| Total: |
35 min |
| Prep: |
20 min |
| Cook: |
15 min |
| Yield: |
4 servings |
| Level: |
Easy |
| Total: |
35 min |
| Prep: |
20 min |
| Cook: |
15 min |
| Yield: |
4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 8 cloves garlic, thinly sliced
- 1/4 pound salami, thinly sliced and cut into strips
- 1 teaspoon fennel seeds, crushed
- Pinch of red pepper flakes
- 1 tablespoon tomato paste
- 1/2 cup dry white wine or low-sodium chicken broth
- 5 plum tomatoes, chopped
- Kosher salt
- 4 pounds mussels, scrubbed and debearded
- 1/2 cup torn fresh basil
- Crusty bread, for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the garlic, salami, fennel seeds and red pepper flakes and cook, stirring, until the garlic is just golden, 2 to 3 minutes. Add the tomato paste and cook, stirring, 30 seconds. Add the wine, tomatoes, 1/4 cup water and 1/4 teaspoon salt and bring to a simmer. Add the mussels, cover and cook, stirring occasionally, until they are wide open and look plump on the inside, 6 to 9 minutes. Discard any mussels that haven’t opened after 10 minutes. Stir in the basil. Serve with bread.
- Photograph by Antonis Achilleos
Nutrition Facts
| Calories |
655 |
| Total Fat |
30 grams |
| Saturated Fat |
5 grams |
| Cholesterol |
29 milligrams |
| Sodium |
1,981 milligrams |
| Carbohydrates |
24 grams |
| Dietary Fiber |
2 grams |
| Protein |
61 grams |
| Calories |
655 |
| Total Fat |
30 grams |
| Saturated Fat |
5 grams |
| Cholesterol |
29 milligrams |
| Sodium |
1,981 milligrams |
| Carbohydrates |
24 grams |
| Dietary Fiber |
2 grams |
| Protein |
61 grams |
