Thursday, May 24, 2012

Coastal Catch: Remember...the heart is a mussel!

  • 1 tablespoon olive oil
  • 1 bulb fennel, trimmed and thickly sliced
  • 1 1/2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 1 pound mussels, cleaned and debearded
  • 1 cup halved cherry tomatoes
  • 1/2 cup white wine
  • 1/4 cup chopped fresh flat-leaf parsley


Image: Mussels and White Wine



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