Mussels with Leeks, Fennel, and Tomatoes

Mussels with Leeks, Fennel, and Tomatoes
Photo by Karry Hosford


  • ¼ teaspoon black pepper
  • 3 cups Lobster Stock
  • 2/3 cup finely chopped shallots
  • ¾ cup thinly sliced leek
  • ¾ cup thinly sliced fennel bulb
  • 2 pounds mussels
  • ½ cup chopped seeded tomato
  • + 2 more ingredients
    • 1 ½ teaspoons chopped fresh chives
    • 1/3 cup dry white wine

Simmer first 6 ingredients in a Dutch oven over high heat. Add mussels; cover, reduce heat, and cook 4 minutes or until shells open. Remove from heat; discard any unopened shells. Divide mussels and broth evenly between 2 shallow bowls. Sprinkle with tomato and chives.

View full recipe at My Recipes


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