Baked Mussels With Fennel Recipe

Name: Baked Mussels With Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 mussels, scrubbed and debearded; 1/2 cup dry white wine, divided; 2 tablespoons unsalted butter; 1/2 cup finely diced fennel bulb; 1/2 cup finely diced shallots or onion; 2 teaspoons Pernod, ouzo, or other anise liqueur (optional); 1/3 cup dried breadcrumbs; 2 tablespoons minced fennel fronds; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Kosher sea salt

Servings: persons

24 mussels, scrubbed and debearded
1/2 cup dry white wine, divided
2 tablespoons unsalted butter
1/2 cup finely diced fennel bulb
1/2 cup finely diced shallots or onion
2 teaspoons Pernod, ouzo, or other anise liqueur (optional)
1/3 cup dried breadcrumbs
2 tablespoons minced fennel fronds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Kosher sea salt

1
Combine mussels and 1/4 cup wine in a large saucepan over medium-high heat. Cook, covered, shaking pan gently, 3 to 5 minutes or until mussels open. (Discard any that do not.) Remove lid, and let cool.
2
Melt butter in a medium skillet over medium heat. Add fennel and shallots; cook, stirring occasionally, 2 to 3 minutes or until tender. Add Pernod, if desired, and remaining 1/4 cup wine; cook 1 to 2 minutes or until liquid has mostly evaporated. Remove from heat, and stir in breadcrumbs and next 3 ingredients.
3
Preheat broiler with rack 4 inches from heat. Remove one half of each mussel shell, leaving meat in the remaining half. Set halves on a rimmed baking sheet covered with a layer of kosher sea salt, and top each with about 1 teaspoon fennel mixture. Broil 3 minutes or until lightly browned.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 24 mussels, scrubbed and debearded, 1/2 cup dry white wine, divided, 2 tablespoons unsalted butter, 1/2 cup finely diced fennel bulb, and more.

Yes, Baked Mussels With Fennel falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Mussels With Fennel

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