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Mussels Provençal

By The Good Housekeeping Test KitchenPublished: Aug 22, 2016

Food, Ingredient, Tableware, Bivalve, Seafood, Dishware, Cuisine, Produce, Kitchen utensil, Clam,

Mike Garten

Yields:

4 serving(s)

Total Time:

20 mins

Whip up a French seafood feast.

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Ingredients

2 Tbsp. extra-virgin olive oil
1 medium bulb fennel, cored and sliced
4 cloves garlic, chopped
1/4 tsp. kosher salt
2 large tomatoes, chopped
1/2 cup pastis (aniseed-flavored liqueur)
2 lb. mussels, cleaned and with "beards" removed
Baguette, for serving

Directions

1. Step 1In a 7- to 8-quart saucepot, heat olive oil on medium. Add fennel, garlic, and salt. Cook 5 minutes, stirring frequently.
2. Step 2Add tomatoes and pastis. Simmer 3 minutes. Add mussels. Cover; cook 3 to 5 minutes or until mussels open, stirring occasionally. Serve with a baguette.

From: Good Housekeeping US

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