Mussels in fennel and tomato broth from The French Slow Cooker by Michele Scicolone

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on February 15, 2019

    Very Good but I ended up steaming the broth and mussels on the stove in my soup stock pot because my slow cooker was taking a long time ( beyond 20 minutes) to steam open the mussels at the end. Recipe says 20-30 minutes for mussels but why wait when you can steam them for 5 minutes? The slow cooker definitely creates a wonderful broth. Next time, I’ll make the tomato broth in the slow cooker, then transfer it, the mussels, and Pernod to my stock pot for the final steaming of the mussels. The Pernod makes this a wow. Served with baguette and a green garden salad. Really nice comfort food on a winter night.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.