Preparation: Before cooking the mussels, wash them thoroughly in cold water, scrub the shells lightly and pull out the “beards” – the hairy growth that the mussels use to attach themselves to rocks.
What you need
1/2 kilo fresh, cleaned mussels
1 cup tomato puree
1/4 cup white wine
teaspoon minced garlic
1/4 cup sliced fennel
2 tablespoon olive oil,
1-2 lemons, cut into wedges
salt & pepper to taste
What you do
Heat the olive oil in a large frying pan over high heat.
Add the garlic to the oil and fry for 30 sec. Add the mussels to the hot pan and toss them every 30 sec. or so, until most of the mussels are opened. Squeeze a lemon wedge and drop it in the pan, followed by the white wine and fennel.
Cook for 1 minute and add the tomato puree. Cover the pan with a lid and reduce slightly.
Cook the mussels for 2-3 minutes more, after they open completely. Season to taste and remove any unopened mussels.
Before serving, remove the used lemon wedge and garnish with the rest.