Steamed Mussels with Fennel and Tomato

Name: Steamed Mussels with Fennel and Tomato
Prep time: 10 min
Cook time: 28 min
Yield: 4
Ingredients: 1/4 cup extra-virgin olive oil; 5 large cloves garlic, very thinly sliced; 1 bulb fennel (with some fronds), halved and thinly sliced; 2 medium carrots, very thinly sliced; Kosher salt and freshly ground pepper; 1/4 cup dry vermouth or white wine; 1 28-ounce can San Marzano plum tomatoes, crushed lightly by hand; 2 teaspoons roughly chopped fresh tarragon; 2 pounds mussels (preferably cultivated), scrubbed well and beards pulled off; Crusty bread, for serving

Steamed Mussels with Fennel and Tomato was pinched from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/steamed-mussels-with-fennel-and-tomato-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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1/4 cup extra-virgin olive oil

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5 large cloves garlic, very thinly sliced

•

1 bulb fennel (with some fronds), halved and thinly sliced

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2 medium carrots, very thinly sliced

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Kosher salt and freshly ground pepper

•

1/4 cup dry vermouth or white wine

•

1 28-ounce can San Marzano plum tomatoes, crushed lightly by hand

•

2 teaspoons roughly chopped fresh tarragon

•

2 pounds mussels (preferably cultivated), scrubbed well and beards pulled off

•

Crusty bread, for serving

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