Spicy Mussels In White Wine Sauce

• 1/3 cup olive oil
• 1/2 onion, thinly sliced
• 4 cloves garlic, chopped
• 2 teaspoons fennel seeds
• 1 teaspoon dry crushed red pepper
• 1/2 teaspoon salt
• 1 cup dry white wine
• 2 slices lemons, 1/4 inch thick
• 1/2 cup chopped fresh parsley
• 2 1/2 lbs fresh mussels, scrubbed,debearded
• 1/2 cup chopped seeded tomatoes

1. Heat oil in heavy large pot over medium-high heat.
2. Add onion, garlic, fennel seeds, crushed red pepper and salt; saute until onion is light brown, about 4 minutes.
3. Add wine, lemon slices and 1/4 cup parsley; bring to boil.
4. Add mussels.
5. Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open.
6. Using slotted spoon, transfer mussels to large shallow bowl.
7. Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper.
8. Pour broth over mussels.
9. Sprinkle tomatoes and remaining parsley over.

olive oil, onion, garlic, fennel seeds, red pepper, salt, white wine, lemons, parsley, fresh mussels, tomatoes

Taken from www.food.com/recipe/spicy-mussels-in-white-wine-sauce-69154 (may not work)