1-1/2 cups dry white wine
2 large ripe tomatoes, peeled, seeded, and chopped or 1-1/2 cups chopped canned Italian tomatoes
1/2 cup diced fresh fennel
2 tablespoons chopped shallots
2 pounds mussels, well-scrubbed
1 tablespoon minced fresh basil
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
Coarse salt and freshly ground black pepper
Extra-virgin olive oil for serving


1. In large saucepan, combine white wine, tomatoes, diced fennel and shallots over medium-high heat. Bring to a boil, cover, reduce the heat, and simmer gently for 12 minutes.
2. Add mussels, cover, and steam until mussels open, about 4 minutes. Discard any mussels that do not open.
3. Stir in parsley, chives and basil, and season with salt and pepper. Ladle the mussels and their broth into warm, large, shallow soup bowls, and drizzle some of the extra-virgin olive oil over the top of each serving. Serve immediately with crusty French bread.
Farm-raised mussels are widely available now, and they are so much cleaner than their wild relatives that they require minimal scrubbing--making them a great addition to your "quick-cooking" repertoire. Chef Charlie Palmer serves the mussels in large, warm bowls, and passes plenty of crusty French bread to soak up the herb and fennel infused broth.
Steamed Mussels in Wine
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