Gregg McCarthy

2 lbs. mussels, scrubbed and debearded
1 oz. olive oil
4 cloves garlic, smashed and roughly chopped
1 Roma tomato, roasted, roughly chopped
½ small onion, chopped
2 Tbsp. coarsely chopped green onion
1 oz. white wine
2 Tbsp. butter
Freshly cracked black pepper
1 oz. clam juice
8 fennel seeds
¼ tsp. crushed red chili flakes
4 leaves fresh basil, chopped

In a sauté pan over medium gas heat, add oil, then the garlic and brown lightly. Add the onion and cook for a few minutes with no color. Add all the rest of the ingredients, bring to a boil and steam until the mussels are just opened. Season with salt and pepper and serve immediately with crusty French bread.