Sunday, November 01, 2009

Steamed Mussels in White Wine & Fennel Sauce

Steamed Mussels in White Wine & Fennel

Inspired by Chef Calvin Burt at Shipwright’s Café in PEI, and Chef Michael Smith’s "non-recipe in The Best of Chef at Home and The Provencal Cookbook.

Printable Recipe

Prep time: 15 minutes
Cooking time: 15 minutes

Serves 2-4

2 lb/1.5 kg mussels (PEI or NS are my favorites)
1 ½ tbsp butter
1 tsp fennel seeds, cracked
3 large shallots, finely chopped
2 cloves garlic, finely chopped
½ cup fennel root, chopped
1/3 cup fresh Italian/flat leaf parsley, chopped
1 cup white wine
1 tbsp Dijon mustard
Fresh pepper to taste

1. Clean the mussels under cold running water, discarding any that do not close when tapped. Pull off any beards.

2. In a Dutch oven, heat the butter over medium heat and add the chopped shallots, garlic and fennel root and seeds. Sauté until the vegetables start to soften, but never browning (about 5 minutes). Add the white wine and mustard and bring to a simmer.

3. Add the mussels, toss about and cover the pot. Cook until mussels open (about 7-10 minutes depending on their size).

3. Transfer to a large serving bowl, discarding any unopened mussels and sprinkle with the parsley.

Some serve it over couscous, rice or pasta, but I like them straight…with a spoon or some crusty bread to sop up all that awesome broth.


Anonymous said...

I served your Steamed Mussels in White Wine & Fennel last night. It is our new favourite (and easy)way to eat mussels. Thanks!

Rachel and Greg Ottawa, Canada.

Ruth Daniels said...

So glad to hear you enjoyed it. It's always lovely to hear that others like what I prepare ;-)