How to make it

  • 1. In a deep pan, heat ½ cup water with vinegar over high heat. Add mussels and leave for 4-5 minutes until shells open, shaking the pan occasionally.
  • 2. Drain mussels and discard any empty or unopened shells. Remove one half of each shell that is not attached to the flesh. Set aside.
  • 3. In a saucepan, put tomatoes, tomato paste, basil, oregano, sugar, salt and pepper. Heat over medium heat and bring to boil. Reduce heat and simmer for about 15 minutes until sauce thickens.
  • 4. In a saucepan, melt butter over medium heat. Add leek and fennel and cook for about 5 minutes until softened. Add cream, salt and pepper and simmer for 2 minutes. Blend in a blender or food processor until smooth.
  • 5. Arrange mussel half shells on a platter. Put about 1 tsp of each sauce alternately on top of mussels. Serve immediately.

Reviews & Comments 1

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    " It was excellent "
    wolfpackjack ate it and said...
    This looks super..know what to try next time I get a bunch of mussels
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