Mussels with Tomatoes and Salami


I’ve been craving mussels and finally I decided that it can’t be too difficult to cook. It was actually the exact opposite! I was shocked by how quick this was!

I did learn a few things…mussels are alive when you buy them! If their shell is open then those are no good. When you start cooking them, you’ll know when it’s finished when the shells are open and the mussel is plump.


3 tablespoons extra-virgin olive oil
8 cloves garlic, thinly sliced
1/4 pound salami, thinly sliced and cut into strips
1 teaspoon fennel seeds, crushed
Pinch of red pepper flakes
1 tablespoon tomato paste
1/2 cup dry white wine or low-sodium chicken broth
5 plum tomatoes, chopped
Kosher salt
4 pounds mussels, scrubbed and debearded
1/2 cup torn fresh basil
Crusty bread, for serving (optional)


Heat the olive oil in a large pot over medium-high heat. Add the garlic, salami, fennel seeds and red pepper flakes and cook, stirring, until the garlic is just golden, 2 to 3 minutes. Add the tomato paste and cook, stirring, 30 seconds. Add the wine, tomatoes, 1/4 cup water and 1/4 teaspoon salt and bring to a simmer.

Add the mussels, cover and cook, stirring occasionally, until they are wide open and look plump on the inside, 6 to 9 minutes. Discard any mussels that haven’t opened after 10 minutes. Stir in the basil. Serve with bread.

Recipe from Food Network Magazine.

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