Mussel with Fennel, Tomato and Baby Carrot

Ingredients:

1/4 cup extra virgin olive oil

5 cloves of garlic

1 bulb fennel chopped

15 baby carrots thin sliced

15 cherry tomato crushed

2 teaspoons of tarragon leaves

1/4 cup white wine

salt and grounded black pepper

2 pounds mussels (from Costco)

Steps:

Put mussels in water for about 20 minutes, and pull the beards (this is the most time-consuming step)

Heat the olive oil in a big sauce pan over medium heat. add garlic and fennel, cook until soft about 4 minutes; add carrot, salt and pepper, and cook about 4 minutes; add tomato and tarragon and white wine. cover the pan and cook about 15 minutes until the vegetables are tender;

stir in 1/2 cup of water and mussels, raise the heat to high, cover and cook about 3-5 minutes until the mussels open.

sprinkle parsley on top of the finished dish

Ready in about 1 hour

Found this recipe again @ foodnetwork.com.

I cooked Shrimp Scampi the same night. Turned out to be a very good combination for one of the enjoyable weekend dinners.

Costco mussels were really fresh.

Used this recipe for clams later, equally delicious!