Mussels with salami and tomatoes

Ingredients:

• 1.8 kg fresh mussels, wash thoroughly with a brush, remove beards
• 120 g salami, cut into strips
• 1 tsp fennel seeds, crushed
• A pinch of red flakes pepper
• 1/2 cup dry white wine or lightly salted chicken broth
• Tomato sauce coulis
• Coarse salt
• 3 tbsp. l. olive oil
• 1/2 cup torn fresh leaves basilica
• White bread, for serving (optional)

Preparation:

1. Heat olive oil in a large saucepan over medium-high heat. Add salami, fennel seeds, and pepper flakes and cook, stirring, until golden brown, 2 to 3 minutes. tomato sauce coulis, 1/4 cup water and 1/4 teaspoon salt, bring to a boil.
2. Add the mussels to the pan, cover, and cook until the shells open, 6 to 9 minutes. Once cooked, remove any unopened mussels. Add basil to the pan. Serve the mussels with bread.