Roasted Mussels with Tomatoes, Fennel & Buttery Bread Crumbs

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

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

Fish course
Pescatarian

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