Creamy Mussel Stew With Peas, Fennel, and Lemon

Name: Creamy Mussel Stew With Peas, Fennel, and Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fennel bulb; 2 tablespoons extra virgin olive oil (more for brushing); 1 leek, white part only cleaned and finely chopped; 4 garlic cloves, smashed and peeled; 1 pinch crushed red pepper flakes; ¾ cup dry white wine; 3 tablespoons Pernod; 1 lb fresh mussels, rinsed (de-beard if wild caught); ⅔ cup chicken stock or ⅔ cup vegetable stock; 12 lb English pea, shelled (1/2 cup); 2 tablespoons creme fraiche; ¼ teaspoon lemon zest, finely grated; fine sea salt; 2 slices country bread, 1/2-inch-thick

Servings: persons

1 fennel bulb
2 tablespoons extra virgin olive oil (more for brushing)
1 leek, white part only cleaned and finely chopped
4 garlic cloves, smashed and peeled
1 pinch crushed red pepper flakes
¾ cup dry white wine
3 tablespoons Pernod
1 lb fresh mussels, rinsed (de-beard if wild caught)
⅔ cup chicken stock or ⅔ cup vegetable stock
12 lb English pea, shelled (1/2 cup)
2 tablespoons creme fraiche
¼ teaspoon lemon zest, finely grated
fine sea salt
2 slices country bread, 1/2-inch-thick

1
Chop the fronds from the fennel bulb, reserving 1/4 cup of the fronds,chopped.
2
Peel off the outer layer of the bulb, then finely chop the bulb and coarsely chop the stems.
3
In a large pot, heat oil over medium high heat and add the chopped fennel bulb, leek, and garlic; cook until the fennel and leek start to turn golden, about 5 to 7 minutes.
4
Add the pepper flakes, cook 30 seconds; stir in the fennel stems, wine, and Pernod.
5
Scrape any browned bits from the bottom and continue cook 2 minutes.
6
Add the mussels, cover, and cook until they have opened, 5 to 7 minutes; discard any that do not open and, using a slotted spoon, transfer mussels to a large bowl and loosely cover with foil.
7
Preheat the broiler; strain the liquid in the pot into a smaller saucepan, using a spoon to press on the solids to get the most liquid out of them.
8
Add the stock to the saucepan and simmer over medium heat.
9
Stir in the peas and cook until just tender, 2 to 3 minutes; whisk in the creme fraiche, lemon zest, salt and reserved fennel fronds (cover to keep warm).
10
Drizzle the bread with more of the oil and place it under the broiler; toast until just golden, about 1 minute.
11
Place bread into serving bowls, mound with mussels, then top with the broth.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 fennel bulb, 2 tablespoons extra virgin olive oil (more for brushing), 1 leek, white part only cleaned and finely chopped, 4 garlic cloves, smashed and peeled, and more.

Yes, Creamy Mussel Stew With Peas, Fennel, and Lemon 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.

That's it — enjoy your meal!