Californian, French, Italian, Seafood, Wine

Mussels with fennel and wine

mussels with fennel and wine

Quick, easy, super delicious! Serves 3 to 4.

  • 3 tablespoons unsalted butter

    fennel

    fennel

  • 1 large fennel bulb, coarsely chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 2 shallots, finely chopped
  • 1 cup chicken broth
  • 1 cup dry white wine (dry means not a sweet wine)
  • 1/2 pound raw shrimp, deveined, tails can stay on (thaw shrimp first if frozen)
  • 2 pounds mussels, washed and scrubbed
  • 1 tablespoon fresh parsley, chopped
  • Optional: Warmed french bread for serving
  1. Heat a large skillet to medium. Melt butter. Then add fennel, salt, pepper and saute 10 minutes until fennel softens and browns slightly. Then add shallots and saute additional 5 to 7 minutes.
  2. Increase heat to medium-high and add the broth and wine. Bring to a boil and reduce 8 minutes.
  3. Add shrimp, cover and simmer for 2 minutes. Then add mussels, sprinkle the parsley, cover and simmer 5 to 6 minutes until all mussels open. Discard any mussels that remain closed.
  4. Serve hot directly from the skillet onto pasta bowls with buttered french bread and a glass of white wine.

Adapted from Real Simple Magazine February 2013 Food

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Discussion

7 thoughts on “Mussels with fennel and wine

  1. YUM! I love mussels!

    Posted by danyandy | May 5, 2013, 6:02 am
  2. Looks so good! Mussels are my favorite!

    Posted by jbussery | May 3, 2013, 2:59 pm
  3. I could eat mussels every day … if I could get someone to scrub them for me. This looks like a super combination & I’ve got it printed out for my coming up soon list to make.

    Posted by dianeskitchentable | May 3, 2013, 1:00 pm
  4. Yummy. Never would have thought to add fennel.

    Posted by Grace | April 30, 2013, 10:39 am
  5. Reblogged this on Take Ya There.

    Posted by Sean Kingston | April 29, 2013, 10:42 am
  6. Just my sort of thing – looks delicious.

    Posted by Phil @foodfrankly | April 29, 2013, 8:31 am

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