LEMON-FENNEL MUSSELS
Serve the mussels with a grilled baguette for sopping up the broth. This dish is excellent right off the stove or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 8
Steps:
- Heat oil in a large Dutch oven or other heavy pot with a lid over medium heat. When hot, add shallots; cook, stirring often, until fragrant, about 2 minutes. Stir in fennel and 1 teaspoon salt. Season generously with pepper. Saute fennel until it begins to soften, 3 to 4 minutes. Raise heat, and add lemon juice and wine. Bring to a boil, and cook until liquid is reduced by a quarter, about 2 minutes.
- Stir in mussels, and cover. Cook mussels until they just open, stirring halfway through to move the ones at the bottom to the top, 4 to 6 minutes. Discard any mussels that haven't opened after 6 minutes. Remove from heat. Stir in lemon zest. Season with salt and pepper. If serving immediately, stir in parsley; if serving at room temperature, let cool slightly before adding parsley.
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Dil Darai
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the mussels and the broth. I highly recommend this recipe.
Mursaleen Memon
[email protected]This dish was easy to make and it turned out great! The mussels were cooked perfectly and the broth was flavorful and light. I served it with some crusty bread to soak up all the deliciousness.
Victoria Cloud
[email protected]I've made this dish several times now and it always turns out great. The mussels are always cooked perfectly and the broth is always flavorful. I highly recommend this recipe.
Nico Nico Niii
[email protected]This recipe is a great way to use up leftover mussels. I had some mussels leftover from a previous meal and I used them to make this dish. The mussels were cooked perfectly and the broth was flavorful and light. I served it with some crusty bread to
iilxxcy
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the mussels and the broth. I highly recommend this recipe.
Milvis Bird
[email protected]This dish was easy to make and it turned out great! The mussels were cooked perfectly and the broth was flavorful and light. I served it with some crusty bread to soak up all the deliciousness.
Vusi M.k
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of fennel, but I'm glad I did! The fennel flavor was actually very subtle and it complemented the mussels perfectly. I will definitely be making this again.
John Mensa
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. The mussels are always cooked perfectly and the broth is always flavorful. I highly recommend this recipe.
My Gmail
[email protected]I made this dish last night and it was a hit! The mussels were plump and juicy, and the broth was so flavorful. I served it with some crusty bread to soak up all the deliciousness.
AK khan
[email protected]This dish was absolutely delicious! The mussels were cooked perfectly and the lemon-fennel broth was flavorful and light. I will definitely be making this again.