Mussels Steamed With Bacon, Beer, And Fennel – a delicious recipe with stalks, bacon, red potatoes, kosher salt, freshly ground black pepper, beer. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise, and discard core. Vertically slice bulb.
2
Cook bacon in a large Dutch oven over medium heat for 3 minutes or until crisp, stirring frequently. Add fennel bulb, potatoes, salt, and pepper. Cook 10 minutes or until fennel is lightly browned, stirring occasionally. Increase heat to high. Add beer, scraping pan to loosen browned bits; bring to a boil. Stir in mussels and green beans; cover and cook 4 minutes or until mussels open. Discard any unopened shells. Stir in juice. Divide mussel mixture evenly among 4 bowls, and spoon broth evenly over mussels. Sprinkle each serving with 1 1/2 teaspoons chopped fennel fronds.
122
kcal
Calories
4
g
Fat
15
g
Carbs
6
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (12-ounce) fennel bulb with stalks, 1 1/2 ounces applewood-smoked bacon, cut crosswise into thin strips, 10 ounce red potatoes, cut into 1/2-inch pieces (about 2 cups), 1/4 teaspoon kosher salt, and more.
Yes, Mussels Steamed With Bacon, Beer, And 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.
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