In a large pan, sauté the finely chopped onions and garlic in olive oil, until translucent. Dice the tomato and add to the pan. Add a handful of finely chopped fresh parsley and thyme leaves. Season with salt and pepper, add a dash of white wine and toss in the mussels. Stir well and cover to steam.
To prepare this soup, select sweet and ripe tomatoes preferably from a local farmer. I cooked this soup, while visiting my parents. The tomatoes, and in fact all the ingredients, come from my mom's garden and taste great!
If you haven't cooked fish with fennel yet, hurry up and try it! Just grilled or roasted in the oven - the combination of aniseed flavor of the fennel and fish is great! Here is a recipe, that will help you bring a little Mediterranean flavor in your own kitchen...
Clean and wash the fish. Season with sea salt, freshly ground black pepper, thyme and lemon grass. Wash the potatoes and slice them into 1/8 inch thin discs. Coat them with olive oil and season with salt and pepper. Add other fresh herbs like thyme, parsley and lovage. Stick a couple of lemon slices in the fish belly and place it over a piece of aluminum foil.
