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  • MUSSELS WITH FENNEL

    1 vote
    MUSSELS WITH FENNEL
    Prep: 10 min Cook: 5 min Servings: 2
    by Cecelia Heer
    59 recipes
    >
    After all of that tequila in the summer, it's time to return to the bulky sweaters and put away the flip-flops. Actually, we don't wear flip flops and probably never will. Our fall mussels dish contains fresh fennel, which offers a liquorish taste and is perfect this time of year. Of course, the wine to drink with this is a full-bodied oaked chardonnay

    Ingredients

    • 1/3 cup extra-virgin olive oil
    • 1 cup fresh fennel, thinly sliced
    • 1/2 cup shallots, thinly sliced
    • 1/3 cup garlic, finely chopped
    • 1 cup dry white wine
    • 2 oz. fresh lemon juice
    • 1 tsp coriander seeds
    • 1 tsp anise seeds
    • 2 pounds live PEI mussels, scrubbed and beards removed
    • 2 tablespoons unsalted butter, cut into 1/4" pieces
    • 1/4 cup fresh parsley, chopped
    • 1/4 cup fennel fronds
    • 1/4 cup fresh basil, chiffonade

    Directions

    1. In a large sauté pan or Dutch oven, heat the olive oil over medium heat. When the oil is hot, add the fresh fennel, shallots and garlic and cook, stirring occasionally, until soft and translucent. Stir in the white wine, lemon juice, coriander and anise seeds. Bring to a boil. Add mussels and cover. Using the same procedure as above, cook, shake, remove and return mussels to pot when done. Add the butter, fresh parsley, fennel fronds and fresh basil. Serve

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