Mussels with Fennel and Tomato

Lesya Dolyuk - Mussels

Preparing an elaborate dinner after a long day at the office is not the way to settle in at home. This mussel preparation by Chef Stephen Hamilton is an easy way to get a delicious meal on the table with just the toss of a sauté pan. Give this Belgian classic, which works as a first course or an entrée, depending on your portioning, a shot next time you’re in the mood for a restaurant-worthy meal at home. In just a few minutes you can have a delightful, aromatic dish on the table with minimal dishwashing and plenty of time to enjoy the spoils.


Servings: 2


  • 1 pound of Maine mussels
  • 1/4 head of fennel
  • 1 large tomato
  • 1 clove of garlic, smashed
  • 1/2 cup of dry white wine
  • 1 1/2 cup of heavy cream
  • 1 tablespoon parsley, chopped
  • olive oil
  • kosher salt and freshly ground pepper (as needed)


  1. Bring four cups of water to a boil and add two tablespoons of salt.
  2. Create an ice bath in a large bowl for the tomato.
  3. Cut an X in the bottom and top of the tomato and submerge it in the boiling water for approximately 30 seconds.
  4. Remove tomato from water and immediately place it into the ice bath.
  5. Once the tomato has cooled, remove the skin, cut in half and remove the seeds. The tomato can then be diced.
  6. Using cold water, clean and de-beard the mussels.
  7. In a large skillet, heat two tablespoons of oil and sauté fennel until tender. Once the fennel is tender add garlic and cook for one minute.
  8. Add mussels and cook another minute.
  9. Deglaze pan with white wine and let reduce by half.
  10. Add heavy cream and cover with another pan or tinfoil until the mussels have opened. Discard any mussels that do not open after the cooking process.
  11. Finish by tossing in diced tomato and parsley. Toss together, if possible, to coat the mussels in the liquid.
  12. Season the dish with salt and pepper to taste.

You may also be interested in