Description
Steamed mussels with fennel is a light and elegant seafood recipe featuring tender mussels cooked in a fragrant white wine broth with aromatic fennel, garlic, and herbs. This easy Mediterranean-inspired dish is perfect for quick dinners, healthy meals, or entertaining guests, delivering rich flavor in just 25 minutes.
Ingredients
- 1.5–2 lbs mussels, cleaned and debearded
- 1 fennel bulb, thinly sliced
- 3 garlic cloves, minced
- 1 shallot, finely chopped
- 2 tbsp olive oil
- 1 cup dry white wine
- 2 tbsp fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
- Lemon wedges, for serving
Instructions
- Rinse mussels under cold water, discarding any that are open and do not close when tapped.
- Heat olive oil in a large pot over medium heat.
- Add shallot, garlic, and fennel; sauté until softened and fragrant (about 3–4 minutes).
- Pour in white wine and bring to a gentle simmer.
- Add mussels and cover the pot with a lid.
- Steam for 5–7 minutes, shaking the pot occasionally, until mussels open.
- Discard any mussels that remain closed.
- Season with salt and pepper, then sprinkle with fresh parsley.
- Serve immediately with lemon wedges and crusty bread.
Notes
Use fresh mussels for best flavor and texture.Do not overcook, as mussels become tough quickly.The broth is perfect for dipping bread—don’t skip it!Substitute wine with seafood stock for a non-alcoholic version.