Lemon-Fennel Mussels

Name: Lemon-Fennel Mussels
Prep time: 20 min
Total time: 20 min
Ingredients: 0.5 cup extra-virgin olive oil; 0.5 cup finely chopped shallots, (from 2 medium shallots); 1 very large or 2 small heads fennel, sliced ⅛ inch thick using a mandoline (about 2 cups); Coarse salt and freshly ground pepper; 2 tablespoons finely grated lemon zest, plus 3 tablespoons lemon juice (from 2 lemons); 1.5 cups dry white wine, such as Sauvignon Blanc; 4 pounds mussels, scrubbed and beards removed; 1 cup coarsely chopped flat-leaf parsley leaves, plus 3 tablespoons finely chooped stems

4.1

(10)

2 Reviews

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

20 mins

Servings:

10

Serve the mussels with a grilled baguette for sopping up the broth. This dish is excellent right off the stove or at room temperature.

Ingredients

½ cup extra-virgin olive oil
½ cup finely chopped shallots, (from 2 medium shallots)
1 very large or 2 small heads fennel, sliced ⅛ inch thick using a mandoline (about 2 cups)
Coarse salt and freshly ground pepper
2 tablespoons finely grated lemon zest, plus 3 tablespoons lemon juice (from 2 lemons)
1 ½ cups dry white wine, such as Sauvignon Blanc
4 pounds mussels, scrubbed and beards removed
1 cup coarsely chopped flat-leaf parsley leaves, plus 3 tablespoons finely chooped stems

Directions

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.