LEMON-FENNEL MUSSELS

Lemon-Fennel Mussels image

Serve the mussels with a grilled baguette for sopping up the broth. This dish is excellent right off the stove or at room temperature.

Provided by Martha Stewart

Time 20m

Number Of Ingredients 8

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Ingredients

1/2 cup extra-virgin olive oil
1/2 cup finely chopped shallots, (from 2 medium shallots)
1 very large or 2 small heads fennel, sliced 1/8 inch thick using a mandoline (about 2 cups)
Coarse salt and freshly ground pepper
2 tablespoons finely grated lemon zest, plus 3 tablespoons lemon juice (from 2 lemons)
1 1/2 cups dry white wine, such as Sauvignon Blanc
4 pounds mussels, scrubbed and beards removed
1 cup coarsely chopped flat-leaf parsley leaves, plus 3 tablespoons finely chooped stems

Steps:

Heat oil in a large Dutch oven or other heavy pot with a lid over medium heat. When hot, add shallots; cook, stirring often, until fragrant, about 2 minutes. Stir in fennel and 1 teaspoon salt. Season generously with pepper. Saute fennel until it begins to soften, 3 to 4 minutes. Raise heat, and add lemon juice and wine. Bring to a boil, and cook until liquid is reduced by a quarter, about 2 minutes.
Stir in mussels, and cover. Cook mussels until they just open, stirring halfway through to move the ones at the bottom to the top, 4 to 6 minutes. Discard any mussels that haven't opened after 6 minutes. Remove from heat. Stir in lemon zest. Season with salt and pepper. If serving immediately, stir in parsley; if serving at room temperature, let cool slightly before adding parsley.

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Eleven0011 Bell

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Easy and delicious! I'll definitely be making this again.

Ayudady Hunter

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This was a great recipe! I made it for a dinner party and everyone loved it. The mussels were cooked perfectly and the broth was so flavorful.

Marly Marly

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I love the combination of lemon and fennel in this dish. The mussels were cooked perfectly and the broth was so flavorful. I will definitely be making this again.

Regis Sankulen

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This recipe was easy to follow and the mussels turned out great. The broth was a bit too salty for my taste, but that's easily fixed by adding less salt or using low-sodium broth.

md minarul

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I've made this recipe several times now and it's always a hit. The mussels are always tender and juicy, and the broth is so flavorful. I love serving this dish with crusty bread for dipping.