Recipe Spicy mussels with tomatoes and fennel : Hearty Dishes and Tasty

Recipe Spicy mussels with tomatoes and fennel : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Spicy mussels with tomatoes and fennel has been designed to be as simple and easy as possible to put into practice. With 0:15 prep, 4 serving, Capable cooks level.

Smoked paprika and dried chilli spice up fresh mussels cooked in Jill Dupleix’s lovely stew of fennel, tomatoes and chickpeas.


  • 1 tablespoon olive oil
  • 1 red onion, thinly sliced
  • 2 baby fennels, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 300ml white wine
  • 400g can chickpeas, rinsed, drained
  • 400g can chopped tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika (pimenton), plus extra to serve
  • 1kg pot-ready mussels
  • 2 tablespoons coriander leaves
  • Pinch of dried chilli flakes


  • Step 1
    Heat oil in a large saucepan over medium-high heat. Add onion, fennel and garlic, then cook, stirring, for 5 minutes or until softened. Add the white wine and bring to the boil. Stir in the chickpeas, tomatoes, tomato paste and paprika, then simmer for 5 minutes or until slightly reduced.
  • Step 2
    Add the mussels, cover the pan, increase the heat to high and cook for 2 minutes. Give the pan a big shake and look inside. If some mussels have not yet opened, cover and simmer for a further 1 minute. Discard any mussels that are still closed.
  • Step 3
    Divide mussels and sauce among shallow bowls and sprinkle with coriander, chilli, extra paprika and some black pepper.

Spicy mussels with tomatoes and fennel

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