Appetizers (Mussels with Tomatoes & Salami)

By chefbobby

Ingredients

• 3 tablespoons extra-virgin olive oil
• 8 cloves garlic, thinly sliced
• 1/4 pound salami, thinly sliced and cut into strips
• 1 teaspoon fennel seeds, crushed
• Pinch of red pepper flakes
• 1 tablespoon tomato paste
• 1/2 cup dry white wine or low-sodium chicken broth
• 5 plum tomatoes, chopped
• Kosher salt
• 4 pounds mussels, scrubbed and debearded
• 1/2 cup torn fresh basil
• Crusty bread, for serving (optional)

Preparation

Step 1

Heat the olive oil in a large pot over medium-high heat. Add the garlic, salami, fennel seeds and red pepper flakes and cook, stirring, until the garlic is just golden, 2 to 3 minutes. Add the tomato paste and cook, stirring, 30 seconds. Add the wine, tomatoes, 1/4 cup water and 1/4 teaspoon salt and bring to a simmer.

Add the mussels, cover and cook, stirring occasionally, until they are wide open and look plump on the inside, 6 to 9 minutes. Discard any mussels that haven't opened after 10 minutes. Stir in the basil. Serve with bread.