Moules marinières (Mussels with White Wine and Fennel)

I've finished reading Lunch in Paris by Elizabeth Bard and it took me a grand total of 4 days! I'm the kind of reader who is unable to put a book down if it is good. Reading is a close second to cooking as a relaxation for me.

In one of the chapters, Elizabeth made an observation on French women as to why they do not get fat despite such rich meals. She has realized that French women have self control and limit their portion size. Rather than not having French fries, they choose to have a smaller serve. Also, they do not snack between meals. I guess the rule is to have everything but in moderation.

She made these mussels prior to summer in order to fit into a bikini. I'm not planning to do that soon, but I recall having had really good mussels cooked in white wine at Madame SouSou a couple of weeks ago. Also, how sexy is the name of the dish in FrencH? Moules marinières.... mmmmmm.

Moules Marinières Recipe:

1.5 kg mussels
2 tbsp butter
2 tbsp extra virgin olive oil
1 onion fine ly chopped
1/2 bulb fennel, finely chopped
2 cloves garlic, thinly sliced
1 tomato, chopped
1/2 cup dry white wine
Freshly ground black pepper

Rinse the mussel, remove their beards, and discard any open or broken shells.
In your largest frying pan (with a cover), melt the butter, along with the oil, saute the onion, fennel and garlic until soft, 5-10 mins. Add the tomato and cook for two minutes more. Add the white wine. Add the mussel, stir to coat with the sauce, cover and steam for 10 mins. The mussels are done when they are finally open and the flesh is firm.
Remove the mussels with a slotted spoon, discarding any that have not been opened.
Turn up the heat, and simmer the sauce until slightly reduced. Grind in some pepper. Pour the sauce over mussels.
Serve with toasted slices of bread rubbed with a clove of raw garlic.

Note: Do not add salt because the mussels are naturally salty. Also, rinse the mussels thoroughly.