Mussels With Leeks Fennel and Tomatoes

Ingredients

• 3 cups fish stock or 3 cups lobster stock
• 34 cup thinly sliced leek
• 34 cup thinly sliced fennel bulb
• 23 cup finely chopped shallot
• 13 cup dry white wine
• 14 teaspoon black pepper
• 2 lbs mussels
• 12 cup chopped seeded tomatoes
• 1 12 teaspoons chopped fresh chives

Instructions

1. Simmer first 6 ingredients in a Dutch oven over high heat.
2. Add mussels; cover, reduce heat, and cook 4 minutes or until shells open.
3. Remove from heat; discard any unopened shells.
4. Divide mussels and broth evenly between 2 shallow bowls.
5. Sprinkle with tomato and chives.