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Recipes
August 2016

Mussels with Spicy Tomato Oil and Grilled Bread

By Andy BaraghaniPhotography by Alex Lau

4.3

(6)

Image may contain Food Dish Meal Plant Animal Seafood Lobster and Sea Life
Alex Lau

Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.

Recipe information

  • Total Time

    40 minutes

  • Yield

    4 Servings

Ingredients

⅓

cup olive oil

3

garlic cloves, thinly sliced

1

pound tomatoes, cored, seeded, coarsely chopped

2

tablespoons chili oil

½

teaspoon fennel seeds, lightly crushed

Kosher salt

3

pounds mussels, scrubbed, debearded

2

tablespoons unsalted butter

3

tablespoons finely chopped chives

4

slices country-style bread, grilled

Need to make a substitution?

Preparation

  1. Step 1

    Heat oil in a large saucepan over medium. Cook garlic, stirring occasionally, until golden and crisp, about 3 minutes. Using a slotted spoon, transfer garlic to a small bowl. Increase heat to medium-high and add tomatoes to oil. Cook, pressing down on tomatoes using a wooden spoon until they are very soft and broken down, 8–10 minutes; pluck out peels. Stir in chili oil and fennel seeds; season with salt. Add mussels, cover, and cook, shaking pan occasionally, until mussels open, 5–8 minutes (discard any mussels that don’t open). Using a slotted spoon, transfer mussels to shallow bowls.

    Step 2

    Add butter to tomato oil and stir until melted and incorporated. Taste and adjust seasoning. Ladle oil over mussels and top with chives and fried garlic. Serve with grilled bread.

Nutrition Per Serving

Calories (kcal) 610 Fat (g) 38 Saturated Fat (g) 8 Cholesterol (mg) 85 Carbohydrates (g) 34 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 35 Sodium (mg) 980
Explore Bon AppétitMusselShellfishSeafoodTomatoVegetableSummerEasyWeeknight MealsMainNut-FreeDinner