PEI Mussels with Marinated Tomatoes & Fennel


Serves 4


  • 1 pint Cherry Tomatoes, halved*
  • 1 bulb Fennel, sliced
  • 2 each Shallots, thinly sliced
  • 1 clove Garlic, minced
  • ¼ tsp Smoked Paprika
  • 1 tsp Fresh Thyme Leaves, removed from stems
  • to taste Salt & Black Pepper
  • ¾ cup Olive Oil
  • 2 pounds Mussels
  • ¼ cup Starling Traditional Dry Mead Honey Wine (Honeydew Apiaries)


  • Remove stalks, root end of fennel, and slice bulb thinly; rough chop stalks and reserve for steaming mussels.
  • Place sliced fennel bulb in medium bowl with cherry tomatoes, shallots, and garlic.
  • Add smoked paprika, thyme leaves, salt, pepper, and olive oil; mix well. Cover bowl with plastic wrap and refrigerate for 2-3 hours or until ready to use.
  • Just before serving, heat a large pot over medium-high heat.
  • Add mussels, reserved fennel stalks, and honey wine. Cover pot with a lid and allow mussels to steam for 5-7 minutes or until all of the shells have opened.
  • Mix marinated tomato mixture into steamed mussels; discarding any unopened shells. Serve immediately.
  • For a different twist, roast tomato-fennel mixture before mixing with steamed mussels.

* Cherry tomatoes can be substituted with any type of tomato.