Steamed mussels in a ginger, fennel and tomato sauce have just enough spice to give them a flavourful kick. There’s nothing like the freshness of fennel and ginger, especially when they season the tender meat of mussels. Serve this delicious seafood dish with a crusty bread.
Steamed mussels in a ginger, fennel and tomato sauce
- 10g (1 tbsp) butter
- 2 spring onions, thinly sliced
- 120g baby fennel bulbs, thinly sliced
- 10ml (2 tsp) fresh ginger, finely grated
- 5ml (1 tsp) garlic, finely chopped
- 170ml (cup) vegetable stock
- 1 x 410g tin chopped tomatoes
- salt and freshly ground black pepper, to taste
- fish sauce, to taste
- 300g vine tomatoes, kept on vine
- 350 – 400g fresh mussels, cleaned and debearded
- a handful of fresh coriander leaves, to serve
- crusty baguette, to serve
Heat the butter in a saucepan and stir in the spring onions, fennel, ginger and garlic. Fry until slightly tender, about 2 – 3 minutes. Stir in the stock and tinned tomatoes. Bring the sauce to a boil and allow it to simmer and reduce slightly, about 10 – 12 minutes. Season with salt and pepper or a splash of fish sauce.
Add the whole vine tomatoes and cleaned mussels. Put the lid on and steam until the shells have opened, about 3 – 5 minutes. Discard any mussels that remain closed.
Serve the mussels in the sauce, scatter the coriander leaves on top and add crusty baguette slices on the side.