Name: Mussels with Fennel, White Wine, and Herb Broth
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 lbs fresh mussels, scrubbed and debearded; 1 medium fennel bulb, trimmed, cored, and thinly sliced (reserve fronds for garnish); 2 tbsp olive oil; 2 shallots, finely chopped; 3 cloves garlic, sliced; 1 cup dry white wine; 1 cup low-sodium chicken or seafood stock; 1/2 tsp crushed red pepper flakes (optional); 2 tbsp unsalted butter; 1/4 cup fresh parsley, chopped; 1 lemon, zest and juice; Salt and black pepper, to taste; Crusty bread, for serving (optional)

Mussels with Fennel, White Wine, and Herb Broth

Peter

This recipe brings together the briny sweetness of fresh California mussels with aromatic fennel and an herbaceous white wine broth—perfect for a sunny evening. Sautéed fennel and shallots form the aromatic base, while a splash of dry white wine adds depth and acidity. Steaming the mussels in this flavorful broth infuses them with layered flavors, and finishing with butter and lemon gives a silky, bright finish. Garnish with fresh herbs and serve with crusty bread to enjoy every drop of the broth. A bistro classic, ideal for sharing outdoors on a warm night!

Ingredients

Instructions

Rinse mussels thoroughly under cold running water and discard any with cracked shells or that remain open when tapped.
Heat olive oil in a large, wide pot (such as a Dutch oven) over medium heat. Add sliced fennel and shallots, sautéing until softened and translucent, about 4-5 minutes.
Add sliced garlic and red pepper flakes (if using), cooking for 1 minute until fragrant.
Increase heat to high. Pour in white wine and let it simmer for 2 minutes to reduce slightly, scraping up any browned bits from the bottom of the pot.
Add stock and bring to a boil. Taste and season lightly with salt and pepper.
Add mussels to the pot, cover tightly, and steam for 4-6 minutes until mussels have opened, stirring once halfway through. Discard any unopened mussels.
Reduce heat to low. Stir in unsalted butter, lemon zest, and juice. Toss gently to coat the mussels in the fragrant broth.
Sprinkle chopped parsley and reserved fennel fronds over the mussels. Taste broth and adjust seasoning if needed.
Serve immediately with plenty of crusty bread to soak up the broth.