Mussels with Fennel, Lemon, and Belgian Ale Recipe

1. 1

   Melt butter in a large cast iron skillet or large frying pan over medium heat.

2. 2

   When it foams, add onion and fennel, and sweat until vegetables are tender, about 3 minutes.

3. 3

   Stir in salt and pepper and cook another 2 minutes.

4. 4

   Add ale and bring mixture to a boil over high heat.

5. 5

   Add mussels and reduce heat to medium.

6. 6

   Cover the pan with a large lid and let simmer, shaking the pan occasionally, until mussels begin to open, about 5 minutes.

7. 7

   As mussels open, remove them to a serving platter with a slotted spoon.

8. 8

   Discard any mussels that do not open after 10 minutes.

9. 9

   Stir lemon zest and cream into the mussels cooking liquid and bring to a simmer.

10. 10

    Cook until broth is slightly thickened, about 5 minutes.

11. 11

    Pour creamy broth and vegetables over mussels, and serve with crusty bread.

* Per serving · 4 servings · Values may vary.

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