>Mussels with tomato and fennel sauce / Moules à la sauce tomate et fenouille

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Main course for 2 / plat principal pour 2 personnes

1 kg mussels / moules

1 glass white wine / verre de vin blanc

1 onion / oignon

1 small fennel bulb / petite fenouille

3 cloves of garlic / gousses d’ail

1 small jar or tin of tomato passata / tomates concassées

salt, paprika / sel, piment doux

parsley / persille

olive oil / huile d’olive

1 lemon / citron

Cook the finely chopped onion and fennel slowly in olive oil for about 20 minutes until softened but not browned / Couper l’oignon et la fenouille et les cuire au feu doux dans l’huile d’olive pour 20 minutes.

Add two cloves of garlic, chopped, salt, paprika and tomatoes and simmer for 15 minutes / ajouter deux gousses d’ail coupées, sel, piment doux et tomates et cuire au feu doux pour 15 minutes.

Cook the mussels in a glass of white wine until they open / Cuire les moules dans le verre de vin blanc jusqu’à ce qu’elles s’ouvrent.

Leave some of the cooked mussels in their shells, but put most of them into the sauce. / Laisser quelques moules dans leurs coquilles, mais mettre la plupart dans la sauce.

Add the juice of half the lemon / ajouter le jus de la moitié du citron.

Chop the parsley and the other garlic clove to make a persillade. Serve the sauce and mussels, garnished with the mussels in their shells and the persillade / Couper le persille et l’autre gousse d’ail pour faire une persillade. Servir la sauce et les moules garnies des moules dans leurs coquilles et la persillade.

Serve with lemon pieces and bread or rice / Servir avec des morceaux de citron et du pain ou du riz.

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One response to “>Mussels with tomato and fennel sauce / Moules à la sauce tomate et fenouille

  1. >Have just read Olives and Artichokes, they’re both really brilliant blogs, I really enjoyed them. Am definitely going to try your aioli and preserved tomato recipies. I think I will be visiting again!

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