Mussels (Cozze) Steamed with White Wine, Garlic, Fennel and Tomato2017-10-27T11:01:34-04:00

Mussels (Cozze) Steamed with White Wine, Garlic, Fennel and Tomato

Presented by Melt


  • 2 oz. olive oil
  • 2 tsp. garlic, sliced thin
  • 3 oz. Spanish onions, sliced thin
  • 3 oz. fennel, sliced thin
  • 1/2 tsp. fresh thyme, chopped
  • 2 lbs. mussels, cleaned
  • Salt and pepper to taste
  • 3 cups white wine
  • 6 oz. tomato, chopped
  • 2 T butter, small dice
  • 4 T chopped parsley
  • Fennel tops


In a large sauté pan over medium heat, toast the garlic in olive oil until golden. Add the sliced onions, fennel and thyme; turn the heat to medium-high. Add the mussels and season the pan with salt and pepper. Deglaze with white wine, then add the tomatoes and continue to cook until the mussels open. To finish the mussels, mount (thicken) the broth with butter and toss with the parsley. Arrange mussels in a large bowl or serving platter, pouring the vegetables and broth over the mussels. Garnish the mussels with fennel tops and serve immediately.

(Serves 2)

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As seen in the Winter/Spring 2015 Issue

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