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.
MUSSELS WITH CREAM, FENNEL, AND WHITE WINE
Categories Shellfish Appetizer Sauté Seafood Mussel Winter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 first-course servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large pot over medium-high heat. Add chopped fennel, shallots, garlic and fennel seeds. Sauté until fennel is tender, about 5 minutes. Add wine and cream and boil until liquid thickens, about 10 minutes. Add mussels. Cover and cook until mussels open, about 5 minutes. Divide mussels among 6 shallow bowls (discard any mussels that do not open). Ladle broth over and serve.
CREAMY MUSSEL STEW WITH PEAS, FENNEL, AND LEMON
We love to have mussels and I am always looking for different ways to prepare them. I came across this recipe, by Melissa Clark, New York Times. Farm-raised mussels do not have the hairy beard of their wild cousins, but they are also milder in flavor.
Provided by threeovens
Categories Mussels
Time 40m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Chop the fronds from the fennel bulb, reserving 1/4 cup of the fronds,chopped.
- Peel off the outer layer of the bulb, then finely chop the bulb and coarsely chop the stems.
- In a large pot, heat oil over medium high heat and add the chopped fennel bulb, leek, and garlic; cook until the fennel and leek start to turn golden, about 5 to 7 minutes.
- Add the pepper flakes, cook 30 seconds; stir in the fennel stems, wine, and Pernod.
- Scrape any browned bits from the bottom and continue cook 2 minutes.
- Add the mussels, cover, and cook until they have opened, 5 to 7 minutes; discard any that do not open and, using a slotted spoon, transfer mussels to a large bowl and loosely cover with foil.
- Preheat the broiler; strain the liquid in the pot into a smaller saucepan, using a spoon to press on the solids to get the most liquid out of them.
- Add the stock to the saucepan and simmer over medium heat.
- Stir in the peas and cook until just tender, 2 to 3 minutes; whisk in the creme fraiche, lemon zest, salt and reserved fennel fronds (cover to keep warm).
- Drizzle the bread with more of the oil and place it under the broiler; toast until just golden, about 1 minute.
- Place bread into serving bowls, mound with mussels, then top with the broth.
Nutrition Facts : Calories 817, Fat 27.1, SaturatedFat 7, Cholesterol 86.6, Sodium 1179.4, Carbohydrate 83.3, Fiber 11.9, Sugar 12, Protein 45.6
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