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Christmas Eve Mussels Recipe

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This recipe for Christmas Eve Mussels, by , is from The Secret Ingredient is LOVE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janette Montani

Category:
Category:

Ingredients:  
Ingredients:  
cup extra-virgin olive oil
7 large cloves garlic, very thinly sliced
1 bulb fennel, halved and thinly sliced
1 onion, very thinly sliced
Kosher salt and freshly ground pepper
cup white wine
1 (28 oz.) can San Marzano plum tomatoes, gently crushed
2 tsp. roughly chopped fresh tarragon
2 pounds mussels, scrubbed well and beards pulled off

Directions:
Directions:
Heat the olive oil in a large pot over medium heat. Add the garlic, onion, and fennel; cook until soft (4-5 minutes). Add the white wine and boil to reduce slightly. Add the tomatoes and tarragon, then cover the pot and simmer until the vegetables are tender (15-20 minutes). Stir in cup water and the mussels. Raise the heat to high, cover and cook until the mussels open (3-5 minutes). Transfer all the mussels to a serving bowl, discarding any that do not open. Season the sauce with pepper and salt, and pour over the mussels. Serve with bread.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is always one of our seven fish dishes prepared and served on Christmas Eve.

 

 

 

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