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