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Recipe

Steamed Mussels with White Wine, Rosemary, and Fennel

Scott Phillips

Servings: 4

Red pepper flakes add a nice kick of heat to this simple-yet refined dish. Be sure to serve it with lots of crusty bread to soak up the flavorful broth.

Ingredients

  • 2 Tbs. extra-virgin olive oil
  • 1 sprig rosemary, 3 to 4 inches long
  • 1/2 tsp. fennel seed
  • 1 small bulb fennel, trimmed, cored, and thinly sliced (about 1-1/2 cups), fronds reserved for garnish
  • Kosher salt
  • 2 lb. mussels, cleaned
  • 1/2 cup white wine
  • 1/4 tsp. crushed red pepper flakes
  • 1 Tbs. unsalted butter

Nutritional Information

      Calories (kcal) : 330
      Fat Calories (kcal): 130
      Fat (g): 15
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 70
      Sodium (mg): 960
      Carbohydrates (g): 14
      Fiber (g): 2
      Protein (g): 28

Preparation

  • In a 12-inch skillet, warm the oil, rosemary, and fennel seed over high heat until fragrant, about 1 minute.
  • Add the sliced fennel, season with salt, and cook until softened, about 2 minutes.
  • Add the mussels, wine, and red pepper flakes. Cover and cook, shaking the pan occasionally, until some of the mussels begin to open, about 3 minutes.
  • Uncover, add the butter, and continue to cook until all the mussels open, about 3 minutes more. Toss to mix the ingredients.
  • Garnish with the fennel fronds and serve.

Reviews

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Reviews

  • Casafraser | 01/17/2015

    Very easy and delicious. Serve with fresh chewy bread and you are good. Wonderful dish to impress company or great for a romantic dinner for two.

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