Mussels with Fennel, Tomatoes and Orange

By susanwadle

From Susan Wadle and The Pig and The Fig

Ingredients

• 3 lbs mussels, preferably from Prince Edward Island, rinsed
• 1 quart of stewed tomatoes or 32 oz of San Marzanos, roughly chopped, juice reserved
• 1 c fennel, thinly sliced
• 4 cloves of garlic, finely chopped
• 1/4 c orange juice
• 1/2 c red wine
• 1/4 c parsley, finely chopped
• crushed red pepper
• salt and pepper
• parmesan for serving

Details

Servings 4
Adapted from thepigandthefig.com

Preparation

Step 1

Heat the oil in a large pot and add the garlic and fennel.  Cook over medium-high heat until the fennel begins to soften.

Add the orange juice and stir constantly until the juice is almost completely reduced.

Add the tomatoes and cook for another 5 minutes.  Add the wine, red pepper and salt to taste.

Depending on how think the sauce is, you may want to add some water to loosen things up a bit.  Add the mussels to the pot and cover.

Let steam over med-high heat until the mussels are open and toss any that have not.

Give it all a big stir from the bottom and add the parsley.  Serve immediately with some bread and right from the same pot.