Spicy Tomato & Fennel Passata With Steamed Mussels

• 12 Cloves Organic Garlic
• 3 Organic Yellow Onions
• 2 Heads of Fennel
• 12 Pound Organic Beef Steak Tomatoes Sliced
• 2 Fresh Bay Leaves
• 1/4 Bunch Fresh Thyme
• 1 tablespoon Toasted Coriander Seed
• 1 tablespoon Toasted Black Peppercorns
• 1 tablespoon Fennel Seed
• 6 Stalks Crushed Lemon Grass
• TT Sel Gris (coarse gray sea salt)

1. 1. Shave garlic, onions & fresh fennel, sweat in olive oil with bay leaves, thyme, coriander seed, black pepper, fennel seed & lemon grass until tender.
2. 2. Add tomatoes & sel gris
3. 3. Bring to a simmer, stir constantly so it doesn't stick to pan
4. 4. Reduce by 1/3
5. 5. Remove lemon grass stalks & pass tomato mixture through a food mill
6. 6. Check seasoning
7. 7. Start mussels out in hot pan with a little olive oil
8. 8. Add chili flake (to desired spiciness ) & toss
9. 9. Add passata & cover, allow to steam & toss again
10. 10. Spoon into bowl & serve with garlic bread & fresh shaved fennel & parsley salad

garlic, onions, fennel, tomatoes, bay leaves, thyme, toasted coriander, fennel, lemon grass, sel

Taken from www.epicurious.com/recipes/member/views/spicy-tomato-fennel-passata-with-steamed-mussels-52022001 (may not work)