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Fennel & Wine Steamed Mussels

Fennel & Wine Steamed Mussels
Recipe Date:
November 22, 2013
Cook Time:
Imperial (US)

2 T. butter
¾ cup onion, chopped
¾ cup fennel bulb, thinly sliced
2 T. garlic, minced
2 tsp. kosher salt
1 cup white wine, dry
½ tsp. fennel seed, toasted and ground
2 T. Pernod
3 lbs. mussels, beards trimmed, shells closed
2 T parsley, minced

Melt butter in large, heavy pot. Add onion, fennel bulb, garlic and salt and sauté over medium heat until soft, but not browned. Add wine, fennel seed and Pernod, bring to a boil, then add mussels. Cover and steam until mussels open, about 6-8 minutes, stirring gently once or twice. Be careful not to overcook, or they will become rubbery. Discard any unopened shells. Distribute mussels into serving bowls, then ladle vegetables and broth over the top. Sprinkle generously with parsley. Serve with crusty artisan bread, or slices of grilled batard. Enjoy with a crisp glass of Ziata Sauvignon Blanc!

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