Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


  • 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


  • 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.


Rate or Review

Reviews (1 review)

  • 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.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial