Name: Mussels in Fennel-White Wine Broth
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 lb fresh mussels, scrubbed and debearded; 1/2 bulb fennel, thinly sliced (reserve a few fronds for garnish); 1 tbsp olive oil; 1 small shallot, finely minced; 1 garlic clove, thinly sliced; 1/2 cup dry white wine; 1/2 cup water or seafood stock; 1/2 lemon, zested and juiced; 1/4 tsp kosher salt, plus more to taste; 1/8 tsp freshly ground black pepper; 1 tbsp unsalted butter; 1 tbsp fresh parsley, chopped (optional); Toasted bread, for serving (optional)

Mussels in Fennel-White Wine Broth

bretson

This dish is a coastal classic with a California summer twist—plump, briny mussels gently steamed in a broth of sweet fennel, shallots, and white wine. The fennel infuses the broth with a delicate anise aroma, while a touch of lemon brightens each bite. Butter adds luxurious richness, making the broth irresistible for bread-dipping. Perfect for solo dining with a glass of wine, this recipe is quick, elegant, and captures the essence of Mediterranean technique. Enjoy the interplay of ocean and garden in every spoonful.

Ingredients

Instructions

Rinse and scrub mussels under cold water, discarding any with broken shells or that remain open when tapped.
Heat olive oil in a medium pot over medium heat. Add the sliced fennel and a pinch of salt. Sauté until fennel is soft and fragrant, about 4-5 minutes.
Add shallot and garlic, cooking 1-2 minutes until translucent and aromatic.
Pour in white wine and bring to a simmer. Let cook for 2 minutes to reduce slightly.
Add water (or seafood stock), lemon zest, and lemon juice. Season with salt and pepper.
Add mussels to the pot. Cover with a tight-fitting lid and steam for 4-5 minutes, shaking the pot occasionally, until mussels open.
Uncover, discard any unopened mussels, and swirl in the butter. Taste and adjust seasoning if needed.
Ladle mussels and broth into a deep bowl. Garnish with chopped parsley and reserved fennel fronds.
Serve immediately with toasted bread to soak up the broth.