Mussels with fennel and tomato


  • ¼ cup extra virgin olive oil
  • 5 large sliced garlic cloves
  • 100 g fennel (with some leaves) thinly sliced
  • 100 g of thinly sliced onion
  • 100 g very small diced carrots
  • Salt and freshly ground pepper
  • ¼ cup dried vermouth or white wine
  • 1 medium can of crushed peeled tomato with fork
  • 2 teaspoons chopped fresh tarragon
  • 1 kg. fresh and clean mussels
  • Crusty bread to serve


  1. Heat the olive oil in a pot over medium heat. Add garlic, fennel and onion. Cook until softened and fragrant, for about 4 minutes.
  2. Add the carrots and season with salt and pepper; continue cooking, stirring occasionally, until the carrots are very soft, for about 4 minutes.
  3. Add the vermouth or wine and boil to reduce slightly.
  4. Add the tomatoes and tarragon, then cover the pot and simmer until the vegetables are tender, about 10 minutes.
  5. Add the mussels. Raise the heat to high, cover and cook until the mussels open, 3 to 5 minutes.
  6. Transfer the mussels to a serving container, discarding those that do not open. Season the sauce with pepper, and if necessary, salt.
  7. Serve with toasted bread.