Mussels with Leeks, Fennel, and Tomatoes

Ingredients

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

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