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Spicy mussels with tomatoes and fennel

Name: Spicy mussels with tomatoes and fennel
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 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

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by Jill Dupleix

Food writer

Oct 03, 2015

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

Method

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.
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.
3.

Divide mussels and sauce among shallow bowls and sprinkle with coriander, chilli, extra paprika and some black pepper.