Pick good fresh and alive mussels for this dish, preferably Penn Cove. Fabulous, I thought it was very good but the rest of my family found the amount of anise/fennel flavor to be a bit much. Add chopped fennel, shallots, garlic and fennel seeds. “I spent far too much of my life not enjoying mussels. Cook, stirring often, for 8 minutes, or until tender. I took the comments of other cooks and but used only 1/2 tsp of pepper flakes, which I found added enough heat. Clean the mussels and prepare the broth ahead of time. Discard any that do not open. WOW! I used half-and-half since that's all I had and used the same amount of sauce for two of us that is called for to serve four. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Add the mussels, cover the pan, and simmer until the mussels open, 3 to 4 minutes. Saute/fry till fennel is tender, about 5 min. I put a little twist with this recipe because I wasn't able to find the ouzo in the local market.So I added some Jagermeilser because it has the same licuouis taste like the ouzo and I also added some fresh cilantro. You must log in or register to reply here. You will love it. Serve with a slice of bread. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. It's a keeper in my kitchen. Delicious. Cook, stirring often, for 8 minutes, or until tender. I did add chopped tomatoes and parsley at the end. The sauce comes out very thin because of the liquid the mussels give off, but it is wonderful. I like the addition of cumin here to bring the flavour 'down to earth'. Next time I'll cut back on both the fresh fennel and seeds and increase the garlic and the butter(3/4 stick perhaps). Sauté until fennel is tender, about 5 minutes. Heat olive oil in a medium saucepan over medium heat. Serving suggestions: Serve with crispy salt and vinegar roasted potatoes and arugula salad with crispy prosciutto and lime. Add comma separated list of ingredients to exclude from recipe. Powered by the Parse.ly Publisher Platform (P3). Most don't have the little beards you find on the wild mussels (they look like thin threads attached to the shell). this link is to an external site that may or may not meet accessibility guidelines. For greater depth of flavor I added chorizo when cooking the shallots and fennel. Didn't use the ouzo though. Restaurant recommendations you trust. Monthly Site Maintenance Costs (2019/2020). Add the shallots and fennel. Cover and cook until mussels open, about 5 minutes. Stir in the remaining 2 tablespoons butter. Very good -- would definately make again!! The epicurious food dictionary confirms this. 1 cup dry white wine . Stir in the cider vinegar, butter, and parsley. Can’t keep people away while I’m preparing. Info. JavaScript is disabled. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Add chopped fennel, shallots, garlic and fennel seeds. For years I've been making mussels with thyme, white wine, garlic, and cream, but this fennel recipe is waaaay more interesting and really yummy. Stir mussels into garlic; toss to evenly combine. I made exactly as written and made sure that I sauteed the fennel for awhile before adding the other ingredients as per other reviews. This recipe was delightful and I like the ouzo touch. I usually cut the recipe in half for a large main dish serving two. The fresher the better. Mussels in Fennel Cream Serves 2 | Preparation and cooking time 45 min – 1 hour Ingredients 20-30 g (3 tablespoons) salted butter 1 large fennel bulb (~200 -250 g) 1-2 yellow onions (~200 – 250 g) 6-8 teaspoons sliced/crushed garlic 1 teaspoon cumin 1 … Since we were having it as a main, the cream and extra butter seemed too rich. All rights reserved. © 2020 Secret Supper. Very good, very easy. 1. Don't worry about too much licorice taste. Happy Cooking! Turn the heat down to low and toss mussels in the broth. This is super and very easy to make. Discard any mussels that do not open. 4 tbsp unsalted butter. Cover the pot, let simmer and steam until the mussels pop open. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Fennel and seafood is lovely! This is very easy and could impress anyone. Heading into our three week European vacation a few years back I knew that I would regret not enjoying a heaping platter of Moules Frites while on the Normandy coast. The second batch minus the ouzo were much better. Be sure to discard any that refuse to open. Divide mussels among 6 shallow bowls (discard any mussels that do not open).