socalfood:

Recipe: Mussels with White Wine, Fennel, and Tomato

Moules frites is a dish for all seasons. In the summer, mussels cooked in wine with garlic and shallots taste light and fresh; in the winter, a steaming bowl of mussels in broth will warm you right up. Unfortunately, the ocean isn’t so cooperative with the “for all seasons” mentality, and even though you can get mussels in restaurants all year long, they’re really best during fall, winter, and early spring, when the water is colder. Instead of fries, use crusty rustic bread warmed in the oven — it will soak up all the delicious broth left in the bowl. These mussels are best served with the wine you cooked them in, or if you’re splurging, a nicer version of the wine you cooked them in. If you’re feeling a bit more Belgian than French, they’re also great with a cold wheat beer. Bon appetit!

Mussels with White Wine, Fennel, and Tomato
Two pounds P.E.I. mussels, or whatever’s fresh at the store (blue mussels are also great)
One bottle of white wine, preferably dry and not too sweet
One large shallot, finely chopped
Four cloves of garlic, finely chopped
One or two springs of fresh thyme
1/2 fennel bulb, thinly sliced (or shaved, if you have a mandolin) 
One large tomato (I used a huge heirloom), cut into bite sized pieces
Three tablespoons unsalted butter
Olive oil
Parsley, finely chopped
Salt and pepper to taste

See the rest here!

Things I made. 

(Source: kcetliving)