- 2 tbsp olive oil
- 1 medium bulb fennel
- 4 cloves garlic
- ¼ tsp salt
- 2 large tomatoes
- ½ cup pastis (aniseed-flavoured liqueur)
- 1kg mussels
- In a 7 to 8L pot, heat 2 tbsp olive oil on medium. Add 1 medium bulb fennel, cored and sliced; 4 cloves garlic, chopped; and ¼ tsp salt. Cook for 5 minutes, stirring frequently. Add 2 large tomatoes, chopped, and ½ cup pastis (aniseed-flavoured liqueur).
- Simmer for 3 minutes. Add 1kg mussels, cleaned and with ‘beards’ removed. Cover; cook for 3 to 5 minutes or until mussels open, stirring occasionally. Serve with a baguette.
EACH SERVING (with baguette) About 1 760kJ, 18g protein, 66g carbohydrate, 10g fat (2g saturated), 5g fibre, 835mg sodium.
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