Mussels with Caramelized Fennel and Leeks Recipe

Name: Mussels with Caramelized Fennel and Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound mussels, scrubbed and debearded; 1 shallot, thinly sliced; 4 tarragon sprigs; 2 cups dry white wine; 1/4 cup Pernod; 2 tablespoons unsalted butter; 2 fennel bulbs, trimmed and cut into 1/2-inch dice; 2 leeks, light green and white parts only, sliced 1/2 inch thick; 2 tablespoons unsalted butter; 2 shallots, thinly sliced; 5 pounds mussels, scrubbed and debearded; 1/4 cup Pernod; 3/4 cup creme fraiche; Kosher salt; Small tarragon leaves, for garnish; Toasted or grilled baguettes, for serving

Servings: persons

1/2 pound mussels, scrubbed and debearded
1 shallot, thinly sliced
4 tarragon sprigs
2 cups dry white wine
1/4 cup Pernod
2 tablespoons unsalted butter
2 fennel bulbs, trimmed and cut into 1/2-inch dice
2 leeks, light green and white parts only, sliced 1/2 inch thick
2 tablespoons unsalted butter
2 shallots, thinly sliced
5 pounds mussels, scrubbed and debearded
1/4 cup Pernod
3/4 cup creme fraiche
Kosher salt
Small tarragon leaves, for garnish
Toasted or grilled baguettes, for serving

1
Make the mussel broth Combine all of the ingredients in a saucepan.
2
Cover, bring to a simmer and cook until the mussels open, about 3 minutes.
3
Strain the broth and reserve the mussels.
4
Make the caramelized fennel and leeks In a large skillet, melt the butter.
5
Add the fennel and cook over moderately low heat, stirring occasionally, until tender and golden, about 15 minutes.
6
Add the leeks and cook, stirring occasionally, until tender and the fennel is lightly caramelized, about 8 minutes more.
7
Remove from the heat.
8
Prepare the mussels In a pot, melt the butter.
9
Add the shallots and cook over moderate heat until softened, 2 minutes.
10
Add the mussels and Pernod and cook, stirring, for 1 minute.
11
Add the mussel broth and the fennel mixture.
12
Cover and cook until the mussels open, about 5 minutes; using a slotted spoon, transfer the mussels to a large bowl as they open.
13
Prepare the mussels Bring the broth to a simmer.
14
Whisk in the creme fraiche and season with salt.
15
Add all of the mussels and cook until hot.
16
Transfer the mussels and broth to bowls; garnish with tarragon.
17
Serve with toasted baguettes.

100

kcal

Calories

Fat

* 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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 16 ingredients. The key ingredients include: 1/2 pound mussels, scrubbed and debearded, 1 shallot, thinly sliced, 4 tarragon sprigs, 2 cups dry white wine, and more.

Yes, Mussels with Caramelized Fennel and Leeks 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!

Mussels with Caramelized Fennel and Leeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions