Ingredients
1.5 pounds mussels 1/3 cup flour 2 tablespoons oil 1 small fennel bulb, thinly sliced 3 cloves garlic clove 1 can crushed tomato plants, drained 1 cup dry white-colored wine 3 tablespoons roughly chopped parsley 1 teaspoon kosher salt 1 tablespoon fresh lemon juice 1/4 teaspoon red pepper flakes additional salt, freshly ground pepper, and parsley for topping bread for dipping
Instructions
- To start, place mussels in 3-4 quarts of cold water using the flour. Let it soak for half an hour. After half an hour, discard their “beards” (accomplish together with your hands) and discard any mussels that haven’t closed up tight.
- Heat the oil inside a Nederlander Oven or large saucepan. Prepare the fennel and garlic clove for around 5 minutes, adding the tomato plants, wine, parsley, salt and fresh lemon juice. Provide a boil, adding the mussels towards the pot and stir. Turn heat to medium (or, an easy simmer) and canopy, cooking for around ten minutes. Discard any mussels that haven’t opened up support.
- Serve in bowls, ensuring to obtain lots of broth and veggies in every combined with the mussels. Sprinkle with red pepper flakes and then any additional toppings preferred. Serve having a crusty loaves of bread.
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