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.

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 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.

Mussels with Caramelized Fennel and Leeks

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