Mussel tajine with fennel

Wash mussels under cold water, throw away broken or opened ones. Bring water to the boil in 1 liter water. Mussels with lid on the pan, cook until about 10 minutes, shake halfway. Draining mussels, collecting cooking liquids and sieving. Take half of mussels from shell. Clean fennel and paprika and cut into strips. Peel onion and cut into rings.

Heat oil in tagine. Fry fennel, bell pepper and onions for about 5 minutes on low heat, shoveling occasionally. Cut tomato cubes, collect 1/2 dl of juice. Garden peas with tomato cubes and tomato juice (from canned) by creating vegetables. Season with salt and pepper. Add a few tablespoons of mussel casserole and cook vegetables with a lid on the pan for about 5 minutes. Meanwhile, chop coriander. Sprinkle coriander and olives over vegetables, place mussels (with or without shells) and heat them for approx. 3 minutes. Serve with pide (flat bread) or baguette.