Your Life A to Z Recipe: Tuesday, September, 30th, 2014: Santa Barbara Mussels With Fennel NDuja Broth

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Santa Barbara Mussels With Fennel N’Duja Broth
Serves 10 people

Santa Barbara Mussels- 5lbs
Noble Bread Country Loaf- Sliced & Grilled

Fennel N’duja Broth
fennel- 2 heads (diced)
sweet onion- 1/2 (diced)
garlic- 1 cup (chopped)
white wine- 1/2 bottle
crushed tomatoes- 1/2qt
vegetable stock- 1qt
N’Duja- 1 cup
S&P- to taste
Butter-1/4 cup
Parsley- 1 bunch (chopped)
Chives- 1 cup (chopped)

Saute fennel, onion & garlic until lightly caramelized around 4 minutes.
Pour in white wine, crushed tomatoes, vegetable stock, S&P.
Simmer sauce for 35 minutes.
Whisk N’Duja in at the end & let cool for about an hour.

Put mussels into a pot & pour sauce over.
Turn burner to high heat, cover mussels & steam until they are all opened.
Add butter to the pot stirring until melted.
Stir in the parsley & chives at the very end.
Discard any unopened mussels pour into a bowl & serve with the grilled Noble Bread.