Spicy Mussels with Tomatoes & Fennel




  1. Heat oil in a large saucepan over medium-high heat. Add onion, fennel and garlic, then cook, stirring, for 5 minutes or until softened. Add the white wine and bring to the boil. Stir in the chickpeas, tomatoes, tomato paste and paprika, then simmer for 5 minutes or until slightly reduced.

  2. Add the mussels, cover the pan, increase the heat to high and cook for 2 minutes. Give the pan a big shake and look inside. If some mussels have not yet opened, cover and simmer for a further 1 minute. Discard any mussels that are still closed.
  3. Divide mussels and sauce among shallow bowls and sprinkle with coriander, chilli, extra paprika and some black pepper.
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