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4
Easy
By Samantha Clark and Samuel Clark
Published 2014
The different textures of the mussels and fennel are excellent together, and the fragrant tomato and feta sauce makes this dish special.
Heat a wide saucepan over a high heat, then add the olive oil, followed shortly by the onion, fennel, green pepper, garlic, bay leaves and some salt and pepper. Fry for 5–10 minutes until soft, stirring occasionally, then add the tomatoes, plus the optional sugar if the tomatoes aren’t very sweet, and the wine. Cook for another 5 minutes.
Add the mussels, cover the pan and let them stea