Ingredients

12 Cloves Organic Garlic

3 Organic Yellow Onions

2 Heads of Fennel

12 Pound Organic Beef Steak Tomatoes Sliced

2 Fresh Bay Leaves

1/4 Bunch Fresh Thyme

1 tablespoon Toasted Coriander Seed

1 tablespoon Toasted Black Peppercorns

1 tablespoon Fennel Seed

6 Stalks Crushed Lemon Grass

TT Sel Gris (coarse gray sea salt)

Preparation

  1. Shave garlic, onions & fresh fennel, sweat in olive oil with bay leaves, thyme, coriander seed, black pepper, fennel seed & lemon grass until tender.
  2. Add tomatoes & sel gris
  3. Bring to a simmer, stir constantly so it doesn’t stick to pan
  4. Reduce by 1/3
  5. Remove lemon grass stalks & pass tomato mixture through a food mill
  6. Check seasoning
  7. Start mussels out in hot pan with a little olive oil
  8. Add chili flake (to desired spiciness ) & toss
  9. Add passata & cover, allow to steam & toss again
  10. Spoon into bowl & serve with garlic bread & fresh shaved fennel & parsley salad