Serves 4
Have on hand a saute pan with high sides large enough to hold the mussels comfortably, or a large flameproof casserole.
| 2 | tablespoons olive oil |
|---|---|
| 1 | leek, washed well and thinly sliced |
| 1 | bulb fennel, outer layer removed if blemished, thinly sliced |
| 12 | cherry tomatoes, halved |
| 3 | cloves garlic, chopped |
| 1 | teaspoon fennel seed, crushed |
| ¼ | teaspoon crushed red pepper, or more to taste |
| 3 | tablespoons chopped fresh tarragon |
| 2 | scallions, thinly sliced |
| 4 | pounds mussels, washed and beards removed |
| 1½ | cups dry vermouth |
| 2 | tablespoons unsalted butter, cut up |
1. In a deep skillet or flameproof casserole large enough to hold all the mussels, heat the olive oil. Add the leek, fresh fennel, cherry tomatoes, garlic, fennel seed, red pepper, tarragon, and scallions. Cook, stirring occasionally, for 5 minutes, or until the vegetables are tender.
2. Add the mussels and vermouth. Bring to a boil and cover the pan. Cook for 5 minutes, shaking the pan gently, until the shells open. Use a slotted spoon to transfer the mussels to 4 deep bowls, discarding any unopened shells. Cover loosely with foil.
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3. Return the cooking broth to a boil. Let it bubble steadily to reduce for 2 minutes, or until it is very flavorful. Add the butter and swirl it into the pan until it melts. Taste for seasoning and add more red pepper, if you like.
4. Spoon the sauce and vegetables over the mussels. Serve with fries or toasted baguette.