6 cloves of garlic crushed
1 tablespoon fennel seeds (grind in coffee grinder)
½ cup chopped parsley
½ teaspoon red pepper flakes
3 pounds chopped canned tomatoes and juice
½ large bottle of white wine (750 ml)
2 cups fish stock
2 tablespoons balsamic vinegar
Make paste out of garlic, fennel, and parsley. Sauté in olive oil.
Add red pepper flakes, tomatoes, fish stock, wine, balsamic, and salt and pepper (to taste). Simmer about 20 minutes until flavors are blended. Blend, strain, and hold this sauce. Per 12 mussels, add 4 ounces sauce and 4 tablespoons butter. Steam covered about 3 to 4 minutes. Serve with crostini, aioli, and lemon.
