Serves: 4–6
INGREDIENTS
3 kilograms medium sized mussels
2 tablespoons olive oil
1 onion, sliced
1 fennel bulb, sliced
2 cloves garlic, crushed
1 cup white wine
2 tablespoons Pernod, Pastis or dry vermouth
2 medium vine tomatoes, diced
¼ cup chopped flat-leaf parsley
sea salt and freshly ground pepper
To serve
olive bread to serve
METHOD
Rinse the mussels in cold water and scrape off any barnacles with a knife. Pull off the beard with a sharp downwards tug.
Heat the olive oil in a large saucepan and cook the onion, fennel and garlic with a good pinch of salt until soft. Increase the heat and add the mussels, white wine and the Pernod. Stir, then cover and cook for a few minutes, shaking the pan occasionally. Remove the mussels as they open, replacing the lid each time until all the remaining mussels have opened. Discard any that remain closed. Divide between serving bowls.
Stir the tomatoes and parsley into the cooking liquor then pour over the mussels. Serve with bread for mopping up the juices.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.