Food & Cooking Recipes Appetizers Lemon-Fennel Mussels 4.1 (10) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller 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. Rate it Print