Mussels with Fennel Duo

1. 1

   In a large, wide pot that can comfortably hold the mussels, toast the fennel seeds over medium-high heat until fragrant.

2. 2

   Add the oil, butter, fennel, and a pinch of salt.

3. 3

   Raise the heat to high and cook until the mixture is bubbling and fragrant, about 2 minutes.

4. 4

   Stir in the lemon zest.

5. 5

   Add the mussels and wine and cover.

6. 6

   Cook, shaking the pot occasionally, just until the mussels open, about 10 minutes.

7. 7

   Toss in the basil leaves.

8. 8

   Divide the mussels and all of their cooking liquid among serving bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.