Mussels With Tomatoes and Salami

• 3 tablespoons extra-virgin olive oil
• 8 cloves garlic, thinly sliced
• 1/4 pound salami, thinly sliced and cut into strips
• 1 teaspoon fennel seeds, crushed
• Pinch of red pepper flakes
• 1 tablespoon tomato paste
• 1/2 cup dry white wine or low-sodium chicken broth
• 5 plum tomatoes, chopped
• Kosher salt
• 4 pounds mussels, scrubbed and debearded
• 1/2 cup torn fresh basil
• Crusty bread, for serving (optional)

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the garlic, salami, fennel seeds and red pepper flakes and cook, stirring, until the garlic is just golden, 2 to 3 minutes.
3. Add the tomato paste and cook, stirring, 30 seconds.
4. Add the wine, tomatoes, 1/4 cup water and 1/4 teaspoon salt and bring to a simmer.
5. Add the mussels, cover and cook, stirring occasionally, until they are wide open and look plump on the inside, 6 to 9 minutes.
6. Discard any mussels that haven't opened after 10 minutes.
7. Stir in the basil.
8. Serve with bread.
9. Per serving: Calories 655; Fat 30 g (Saturated 5 g); Cholesterol 29 mg; Sodium 1,981 mg; Carbohydrate 24 g; Fiber 2 g; Protein 61 g
10. Photograph by Antonis Achilleos

extravirgin olive oil, garlic, salami, fennel seeds, red pepper, tomato paste, white wine, tomatoes, kosher salt, mussels, fresh basil, crusty bread

Taken from www.foodnetwork.com/recipes/food-network-kitchens/mussels-with-tomatoes-and-salami-recipe.html (may not work)