Mussels with Lemon-Fennel Butter Recipe

Name: Mussels with Lemon-Fennel Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry white wine; 2 tablespoons minced shallots; 2 pounds mussels, scrubbed and debearded; 2 teaspoons olive oil; 1/4 teaspoon fennel seeds; 1 tablespoon finely chopped fennel, plus feathery sprigs for garnish; 2 tablespoons Pernod; 4 tablespoons unsalted butter, at room temperature; 1/2 teaspoon fresh lemon juice; 1/2 teaspoon finely grated lemon zest; Kosher salt and freshly ground pepper

Servings: persons

1 cup dry white wine
2 tablespoons minced shallots
2 pounds mussels, scrubbed and debearded
2 teaspoons olive oil
1/4 teaspoon fennel seeds
1 tablespoon finely chopped fennel, plus feathery sprigs for garnish
2 tablespoons Pernod
4 tablespoons unsalted butter, at room temperature
1/2 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
Kosher salt and freshly ground pepper

1
In a large saucepan, combine the wine and shallots and bring to a boil.
2
Add the mussels, cover and cook over high heat, shaking the pan occasionally, until the mussels open, about 5 minutes.
3
Using a slotted spoon, remove the mussels to a bowl as they are done.
4
Let cool slightly.
5
Remove the mussels from their shells and transfer to a bowl.
6
Add 1 teaspoon of the olive oil to the mussels and toss to coat.
7
Sort through the mussel shells and keep the nicest shell from each pair; discard the rest.
8
Grind the fennel seeds in a spice grinder or mortar.
9
Heat the remaining 1 teaspoon of olive oil in a small saucepan.
10
Add the chopped fennel and cook over high heat, stirring, for 1 minute.
11
Stir in the Pernod, tilt the pan and carefully ignite the Pernod with a long match.
12
When the flames die down, remove the pan from the heat.
13
Transfer the mixture to a small bowl and let cool to room temperature.
14
Gradually whisk in the butter, ground fennel seeds, lemon juice and lemon zest and season with salt and pepper.
15
Preheat the broiler.
16
Place 1 mussel in each shell and set the mussels on a rimmed baking sheet.
17
Top each mussel with 1/2 teaspoon of the fennel butter.
18
Broil about 6 inches from the heat for 1 minute, just until the mussels sizzle.
19
Garnish each with a small fennel sprig and serve immediately.

123

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 11 ingredients. The key ingredients include: 1 cup dry white wine, 2 tablespoons minced shallots, 2 pounds mussels, scrubbed and debearded, 2 teaspoons olive oil, and more.

Yes, Mussels with Lemon-Fennel Butter 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 Lemon-Fennel Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions