Reviews (2) Add Rating & Review 10 Ratings 5 star values: 4 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 06/08/2014 This is my go to recipe for mussels also. So good with the fennel. Adding some fresh oregano tonight also. Martha Stewart Member Rating: 4 stars 02/26/2013 This is my go to recipe for mussels. I like that the fennel gives you another texture to munch on along with the bread and mussels. I usually cut the recipe in half for a large main dish serving two.
Back to Lemon-Fennel Mussels All Reviews for Lemon-Fennel Mussels - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Lemon-Fennel Mussels Credit: Johnny Miller Recipe Summary prep: 20 mins total: 20 mins Servings: 10
Ingredients Ingredient Checklist 1/2 cup extra-virgin olive oil 1/2 cup finely chopped shallots, (from 2 medium shallots) 1 very large or 2 small heads fennel, sliced 1/8 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 1/2 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
Gallery Lemon-Fennel Mussels Credit: Johnny Miller
Recipe Summary prep: 20 mins total: 20 mins Servings: 10
Gallery
Lemon-Fennel Mussels Credit: Johnny Miller
Lemon-Fennel Mussels
Credit: Johnny Miller
Lemon-Fennel Mussels
Recipe Summary prep: 20 mins total: 20 mins Servings: 10
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 10
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 10
10
Ingredients
Ingredients
- 1/2 cup extra-virgin olive oil 1/2 cup finely chopped shallots, (from 2 medium shallots) 1 very large or 2 small heads fennel, sliced 1/8 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 1/2 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.
Reviews (2)
Add Rating & Review 10 Ratings 5 star values: 4 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 06/08/2014 This is my go to recipe for mussels also. So good with the fennel. Adding some fresh oregano tonight also. Martha Stewart Member Rating: 4 stars 02/26/2013 This is my go to recipe for mussels. I like that the fennel gives you another texture to munch on along with the bread and mussels. I usually cut the recipe in half for a large main dish serving two.
Reviews (2)
Add Rating & Review 10 Ratings 5 star values: 4 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0
Add Rating & Review
10 Ratings 5 star values: 4 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0
10 Ratings 5 star values: 4 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0
10 Ratings 5 star values: 4 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0
5 star values: 4 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 06/08/2014 This is my go to recipe for mussels also. So good with the fennel. Adding some fresh oregano tonight also. Martha Stewart Member Rating: 4 stars 02/26/2013 This is my go to recipe for mussels. I like that the fennel gives you another texture to munch on along with the bread and mussels. I usually cut the recipe in half for a large main dish serving two.Martha Stewart Member
Rating: Unrated 06/08/2014
This is my go to recipe for mussels also. So good with the fennel. Adding some fresh oregano tonight also.
Rating: Unrated
Rating: 4 stars 02/26/2013
This is my go to recipe for mussels. I like that the fennel gives you another texture to munch on along with the bread and mussels. I usually cut the recipe in half for a large main dish serving two.
Rating: 4 stars
All Reviews for Lemon-Fennel Mussels
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lemon-Fennel Mussels
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
