1 to 2 tablespoons unsalted butter
Heat the olive oil in a medium pot on medium heat and add the
garlic and shallot. Cook briefly, until aromatic, and then add the
fennel. Season with salt and pepper and continue to cook, tossing
occasionally, until tender.
Add all the fish, season again, toss, then add the mussels,
tomatoes, wine, lemon juice, and butter. Cover the pan and shake.
Cook for a minute or two, until the mussels open and the fish is
just cooked inside.
Pour onto a large platter and serve hot.
* Waxman is very particular about how to smash garlic properly.
Place a clove on the corner of the cutting board, hover the flat
end of a chef’s knife over it, and then punch the blade with the
bottom of your fist. The garlic should be smashed so
thoroughly, it looks practically minced.* Nothing’s worse than finding grit in your mussels. To ensure
that this doesn’t happen, soak the mussels in a bowl of cold
water with a spoonful of flour in it an hour before cooking. The
flour helps draw out the grit; rinse the mussels off before using.* When I asked Waxman what kind of white wine, he scoffed, “It
doesn’t matter!” Though, I suspect, if prodded, he’d agree that a
dry white is preferable to something fruity.