Mussels with Fennel, Tomato and Pepperberry

Ingredients

1 kg blue mussels
80 g unsalted butter
2 Tbs olive oil
1 fennel, thinly sliced, fronds reserved, or 2 celery sticks, thinly sliced
2 brown onions, finely chopped
2 garlic cloves, thinly sliced
2 tsp pepperberry corns or black peppercorns, crushed
400 g red Perino tomato, halved
6 lemon thyme sprigs
1 cup (250mL) white wine or chicken stock
Pinch of sea salt flakes
Sliced sourdough Vienna, chargrilled, to serve

Method

Rinse the mussels under cold water. Drain well.

Heat half the butter and half the oil in a large deep frying pan over high heat. Add the fennel or celery, onion and garlic and cook, stirring, for 3 minutes or until tender and aromatic. Add the pepperberry or peppercorn, tomato and thyme and cook, stirring, for 2 minutes or until the tomato begins to collapse.

Add wine or stock and bring to the boil. Reduce heat to medium. Add the mussels and cook, covered, shaking the pan occasionally, for 2-3 minutes or until the mussels open (discard any unopened mussels). Add the salt and remaining butter and oil and cook, tossing, for 1 minute or until butter melts.

Divide the mussel mixture among serving bowls. Sprinkle with reserved fennel fronds and serve immediately with chargrilled sourdough.

Credits: Coles

Photo Credits: Coles