Slow-simmering this sauce all day creates a flavourful base for cooking the mussels. The high setting on your slow cooker is great for steaming mussels without running the risk of overcooking them. This dish makes a great main for two or a starter for four. Serve with crusty bread, if desired.
- Prep time 15 minutes
- Total time 8 hours & 30 minutes
Ingredients
Method
Scrub mussels; remove any beards. Discard any mussels that do not close when tapped. Set aside.
In slow cooker, combine tomatoes, fennel, wine, tomato paste, garlic, sugar, salt, pepper and hot pepper flakes. Cover and cook on low until fennel is tender, about 8 hours.
Add mussels; cover and cook on high until mussels open, about 15 minutes. Discard any mussels that remain closed. Stir in cream. Sprinkle with tarragon.
Tip from The Test Kitchen: For a dairy-free version of this recipe, substitute the whipping cream with two tablespoons of extra-virgin olive oil.
Makes 2 to 4 servings.
Nutritional facts per each of 4 servings: about
- Fibre 4 g
- Sodium 721 mg
- Sugars 11 g
- Protein 12 g
- Calories 173.0
- Total fat 6 g
- Potassium 956 mg
- Cholesterol 33 mg
- Saturated fat 3 g
- Total carbohydrate 21 g
%RDI
- Iron 39.0
- Folate 23.0
- Calcium 11.0
- Vitamin A 12.0
- Vitamin C 70.0
