Name: Roasted Mussels with Tomatoes, Fennel & Buttery Bread Crumbs
Yield: Serves 4
Ingredients: 3 tomatoes, each cut into 6 wedges; 2 fennel bulbs, trimmed, halved, and thinly sliced, fronds reserved; 1 loaf crusty Italian bread; Kosher salt and freshly ground pepper; 2 lb (1 kg) mussels, scrubbed and debearded; 6 tablespoons (3 oz/90 g) unsalted butter, at room temperature; 2 tablespoons olive oil; 2 shallots, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

While they seem like a fancy bistro dinner, mussels are economical and cook quickly. Here, they’re roasted on a sheet pan with tomatoes, fennel, and bread crumbs for easy serving and cleanup. Be sure to discard any mussels that don’t open during cooking, as this means they aren’t safe to eat.

Ingredients

2 lb (1 kg) mussels, scrubbed and debearded
6 tablespoons (3

Method

Preheat the oven to 450°F (230°C).
Place the mussels on a sheet pan, spreading them out in a single layer. Cut 4 tablespoons (2 oz/60 g) of the butter into small pieces and sprinkle on top of the mussels. In a bowl, toss together the tomatoes, sliced f

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Roasted Mussels with Tomatoes, Fennel & Buttery Bread Crumbs

Ingredients

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