Mussel Salad With Fennel Recipes

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MUSSELS WITH CHORIZO AND FENNEL

Provided by Michele Ragussis, Food Network Star Season 8 Finalist

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 13



Mussels with Chorizo and Fennel image

Steps:

  • Heat a large, deep skillet over medium-high heat. Add the olive oil and chorizo and saute for about 2 minutes. Then the celery, garlic, tomatoes, fennel and onions, and saute until tender but not too soft, 5 to 8 minutes.
  • Add the mussels, and saute again until the mussels start to pop open. Add the clam juice and wine and cover the skillet. Steam the mussels until they open, 7 to 10 minutes. Remove any mussels that didn't open, and transfer the rest from the skillet to a serving bowl(s), leaving the liquid behind. Add the butter and simmer until the liquid reduces a bit, about 2 minutes.
  • Pour the liquid over the mussels and serve with a delightful crusty bread.

2 tablespoons Portuguese olive oil, or extra-virgin olive oil
1/2 cup sliced Portuguese or Spanish chorizo
2 celery stalks, sliced thinly
2 cloves garlic, sliced
2 Roma tomatoes, diced
1/2 fennel bulb, sliced thinly
1/2 onion, sliced thinly
25 mussels, cleaned well
1/2 cup clam juice
1/2 cup white wine
2 tablespoons unsalted butter, chilled
Pinch crushed red pepper flakes
1 loaf crusty bread, for serving

STEAMED MUSSELS WITH FENNEL AND TOMATO

Provided by Food Network Kitchen

Categories     main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 10



Steamed Mussels with Fennel and Tomato image

Steps:

  • Heat the olive oil in a Dutch oven over medium heat. Add the garlic and fennel; cook until just soft and fragrant, about 4 minutes. Add the carrots and season with salt and pepper; continue cooking, stirring occasionally, until the carrots are just soft, about 4 minutes. Add the vermouth and boil to reduce slightly. Add the tomatoes and tarragon, then cover the pot and simmer until the vegetables are tender, about 15 minutes. Stir in 1/2 cup water and the mussels. Raise the heat to high, cover and cook until the mussels open, 3 to 5 minutes. (Check halfway through and transfer any open mussels to a serving bowl.) Transfer all the mussels to a serving bowl, discarding any that do not open. Season the sauce with pepper and, if needed, salt, and pour over the mussels. Serve with the bread.
  • Photograph By Antonis Achilleos

Nutrition Facts : Calories 425, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 65 milligrams, Sodium 1,220 milligrams, Carbohydrate 30 grams, Fiber 6 grams, Protein 30 grams

1/4 cup extra-virgin olive oil
5 large cloves garlic, very thinly sliced
1 bulb fennel (with some fronds), halved and thinly sliced
2 medium carrots, very thinly sliced
Kosher salt and freshly ground pepper
1/4 cup dry vermouth or white wine
1 28-ounce can San Marzano plum tomatoes, crushed lightly by hand
2 teaspoons roughly chopped fresh tarragon
2 pounds mussels (preferably cultivated), scrubbed well and beards pulled off
Crusty bread, for serving

MUSSEL AND FENNEL BISQUE

Provided by Rick Rodgers

Categories     Soup/Stew     Milk/Cream     Sauté     Dinner     Lunch     Mussel     Fennel     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 14



Mussel and Fennel Bisque image

Steps:

  • Combine mussels and wine in large pot. Cover; bring to boil. Boil until mussels open, about 5 minutes (discard any that do not open). Using tongs, transfer to large bowl. Pour cooking liquid through strainer set over 8-cup measuring cup. Add enough clam juice to cooking liquid to measure 5 cups. Remove mussels from shells; place in small bowl. Discard shells. Cover mussels and chill until ready to use, up to 8 hours. Melt 2 tablespoons butter in large saucepan over medium heat. Add 1 1/2 cups fennel cubes and carrot; sauté until fennel is slightly softened, about 10 minutes. Add shallots; sauté until soft, about 4 minutes. Add clam juice mixture, rice, tomato paste, thyme, and bay leaf. Bring to boil. Reduce heat to medium-low; partially cover and simmer until rice is tender, stirring occasionally, about 25 minutes. Discard bay leaf. Cool slightly. Working in batches, puree in blender. Return to saucepan.
  • Meanwhile, melt 1 tablespoon butter in small nonstick skillet over medium heat. Add 1 cup fennel cubes; sauté until crisptender, about 7 minutes. Season with salt and pepper. Remove from heat. do ahead Bisque mixture and sautéed fennel can be made 8 hours ahead. Cool slightly. Chill bisque mixture uncovered until cold, then cover and keep chilled. Cover and chill fennel. Bring bisque mixture to simmer before continuing.
  • Add whipping cream, brandy, and mussels to bisque mixture; bring to simmer. Season to taste with salt and pepper. Ladle bisque into 6 bowls. Sprinkle sautéed fennel cubes atop bisque. Garnish with chopped fennel fronds and parsley, if desired.
  • What to drink:
  • Try a crisp white wine with the bisque. We like the very affordable Snoqualmie 2007 Sauvignon Blanc ($8) from Washington State.

2 pounds mussels, scrubbed, debearded
1 cup dry white wine
4 cups (about) bottled clam juice or low-salt chicken broth
3 tablespoons butter, divided
2 1/2 cups 1/2-inch cubes fresh fennel bulbs, divided, fennel fronds chopped and reserved for garnish
1/4 cup 1/4-inch cubes peeled carrot
1/2 cup chopped shallots (about 2 large)
1/4 cup long-grain rice
1 teaspoon tomato paste
1/2 teaspoon dried thyme
1 bay leaf
1 cup heavy whipping cream
1 tablespoon brandy
Chopped fresh parsley (optional)

MUSSEL SALAD WITH FENNEL

Make and share this Mussel Salad With Fennel recipe from Food.com.

Provided by Outta Here

Categories     Mussels

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14



Mussel Salad With Fennel image

Steps:

  • Place potatoes in a saucepan; add water to cover, and bring to a boil. Cover; reduce heat, and simmer for 15 minutes or until tender. Drain and set aside.
  • Steam mussels in water, covered, 10 minutes or until shells open; discard any unopened shells.
  • Trim tough outer leaves from fennel. Dice stalks to equal 1 cup; set aside.
  • Cut fennel bulb in half vertically; discard core. Cut each half crosswise into thin slices to measure 1/2 cup, and set aside. Reserve remaining fennel for another use.
  • Combine vinegar, red onion, oil, salt, pepper and garlic in a large bowl, and stir well.
  • Remove 1/4 cup dressing; set aside.
  • Add potatoes, mussels, fennel, and tomato wedges to the bowl; toss gently to coat. Cover and chill 30 minutes.
  • Combine reserved 1/4 cup dressing and greens in a bowl; toss well.
  • To serve, divide greens evenly among 4 salad bowls. Arrange one-fourth of mussel mixture and 2 egg quarters over each salad.

Nutrition Facts : Calories 677.3, Fat 15, SaturatedFat 2.8, Cholesterol 147, Sodium 1153.1, Carbohydrate 100.7, Fiber 13.2, Sugar 9.8, Protein 38.6

12 small red potatoes (1-1/2 pounds)
48 fresh mussels, scrubbed and debearded
1 fennel bulb, with stalks (1-pound)
1/2 cup sherry wine vinegar
3 tablespoons red onions, diced
1 tablespoon fresh tarragon, finely chopped
2 tablespoons olive oil
3/4 teaspoon salt
3/4 teaspoon pepper
3 garlic cloves, minced
2 medium tomatoes, cut into wedges
6 cups romaine lettuce, torn
2 cups radicchio, torn
2 hard-cooked eggs, quartered lengthwise

MUSSELS WITH FENNEL AND ITALIAN BEER

Provided by Giada De Laurentiis

Categories     appetizer

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 11



Mussels with Fennel and Italian Beer image

Steps:

  • Heat a 3 1/2-quart saucepan over medium-high heat. Add the olive oil and heat another 30 seconds. To the hot pan, add the shallots and fennel. Sweat, stirring often with a wooden spoon, until fragrant and beginning to soften, 2 minutes. Add the garlic and 1/4 teaspoon salt and cook another 2 minutes. Add the mussels and stir gently once or twice in order to coat in the oil. Add the beer and stir one more time. Cover with a tight-fitting lid and cook until the mussels have opened, about 4 minutes, stirring halfway through. Discard any unopened mussels. Stir in the butter and tarragon and season with 1/4 teaspoon black pepper. Serve with slices of crusty bread to dip in the sauce.

1 tablespoon extra-virgin olive oil
2 shallots, finely chopped
1 small head fennel, diced small
1 clove garlic, chopped
Kosher salt and coarsely ground black pepper
Kosher salt and coarsely ground black pepper
1 pound mussels, washed and beards removed
1 cup Italian beer, such as Peroni
2 tablespoons unsalted butter, at room temperature
2 tablespoons chopped fresh tarragon
Crusty bread, for serving

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



Mussels with Cream, Fennel, and White Wine image

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.

1/4 cup (1/2 stick) butter
1 cup chopped fresh fennel bulb
2 shallots, chopped
4 garlic cloves, chopped
2 teaspoons fennel seeds
1 1/2 cups dry white wine
1/2 cup whipping cream
3 pounds mussels, scrubbed, debearded

MUSSELS WITH FENNEL DUO

Categories     Bread     Salad     Dinner     Mussel     Kosher

Yield Serves 4

Number Of Ingredients 9



Mussels with Fennel Duo image

Steps:

  • In a large, wide pot that can comfortably hold the mussels, toast the fennel seeds over medium-high heat until fragrant. Add the oil, butter, fennel, and a pinch of salt. Raise the heat to high and cook until the mixture is bubbling and fragrant, about 2 minutes. Stir in the lemon zest.
  • Add the mussels and wine and cover. Cook, shaking the pot occasionally, just until the mussels open, about 10 minutes. Toss in the basil leaves.
  • Divide the mussels and all of their cooking liquid among serving bowls.

1 tablespoon fennel seeds
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 cup thinly sliced fennel (from 1 large or 2 small bulbs)
Kosher salt
2 (3-inch-long) strips lemon zest (removed with a vegetable peeler)
4 pounds mussels, beards trimmed, washed well
1/2 cup dry white wine, such as Sauvignon Blanc
1/4 cup loosely packed fresh basil leaves

MUSSELS WITH FENNEL AND LOVAGE

When gooseberries are in season, Redzepi juices them to flavor this dish. Verjus (a tart bottled juice made from unripe grapes) or a combination of white grape juice and cider vinegar make great substitutes.

Provided by René Redzepi

Yield Makes 6 servings

Number Of Ingredients 8



Mussels with Fennel and Lovage image

Steps:

  • Heat a large heavy pot over high heat until very hot. Add mussels, fennel, verjus, and wine. Cover and cook, stirring frequently, until mussels fully open (discard any that do not open). Using a slotted spoon, transfer mussels and fennel to a serving platter.
  • Simmer liquid in pot for 1 minute; whisk in butter and 1/2 cup lovage leaves. Season to taste with salt and pepper (and additional vinegar if using grape juice). Spoon over mussels, leaving any sediment behind. Garnish mussels with remaining 1/2 cup lovage leaves and serve immediately.

4 pounds mussels, scrubbed, debearded
1 fennel bulb, trimmed, cut into 1" cubes or thinly sliced
1 cup verjus (or 1/4 cup apple cider vinegar and 3/4 cup white grape juice)
1/3 cup dry white wine
1/4 cup (1/2 stick) unsalted butter, cut into 1/2" pieces
1 cup lovage leaves or celery leaves, divided
Kosher salt and freshly ground black pepper
Ingredient info: Verjus is available at specialty foods stores, chefshop.com, and terrasonoma.com.

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