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Spicy mussels with tomatoes and fennel
Spicy mussels with tomatoes and fennel
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Mussels cooked in smoky paprika and spicy chili with fennel, tomatoes, and chickpeas stew by Jill Dupleix.
Ingredients:
  • 18.20 gm olive oil
  • 1 red onion, thinly sliced
  • 2 baby fennels, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 300ml white wine
  • 400g can chickpeas, rinsed, drained
  • 400g can chopped tomatoes
  • 22.20 gm tomato paste
  • 2.50 gm smoked paprika (pimenton), plus extra to serve
  • 1kg pot-ready mussels
  • 40.00 ml coriander leaves
  • Pinch of dried chilli flakes
Instructions:
  • In a large saucepan over medium-high heat, sauté onion, fennel, and garlic in oil until softened, about 5 minutes. Pour in white wine and bring to a boil. Add chickpeas, tomatoes, tomato paste, and paprika, simmer until slightly reduced, about 5 minutes.
  • Add the mussels to the pan, cover, and cook on high heat for 2 minutes. Give the pan a vigorous shake. If any mussels remain closed, simmer for an additional 1 minute covered. Remove any unopened mussels before serving.
  • Portion out the mussels and sauce into shallow bowls and garnish with coriander, chili, additional paprika, and a touch of black pepper.

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