Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A simple mussel broth, caramelized vegetables and a dollop of crème fraîche all pump up the flavor of these steamed mussels. Slideshow:  More Mussel Recipes 

Shane McBride
Daniel Parilla
April 2015

Gallery

Credit: © Con Poulos

Recipe Summary

total:
1 hr
Yield:
6 to 8
Advertisement

Ingredients

MUSSEL BROTH
CARAMELIZED FENNEL AND LEEKS
MUSSELS

Directions

Make the mussel broth
  • Combine all of the ingredients in a saucepan. Cover, bring to a simmer and cook until the mussels open, about 3 minutes. Strain the broth and reserve the mussels.

    Advertisement
Make the caramelized fennel and leeks
  • In a large skillet, melt the butter. Add the fennel and cook over moderately low heat, stirring occasionally, until tender and golden, about 15 minutes. Add the leeks and cook, stirring occasionally, until tender and the fennel is lightly caramelized, about 8 minutes more. Remove from the heat.

Prepare the mussels
  • In a pot, melt the butter. Add the shallots and cook over moderate heat until softened, 2 minutes. Add the mussels and Pernod and cook, stirring, for 1 minute. Add the mussel broth and the fennel mixture. Cover and cook until the mussels open, about 5 minutes; using a slotted spoon, transfer the mussels to a large bowl as they open.

  • Bring the broth to a simmer. Whisk in the crème fraîche and season with salt. Add all of the mussels and cook until hot. Transfer the mussels and broth to bowls; garnish with tarragon. Serve with toasted baguettes.

Make Ahead

The caramelized fennel mixture can be refrigerated for 2 days.

Suggested Pairing

These mussels are surprisingly rich. Serve them with a full-bodied Chenin Blanc from the Loire Valley.

Advertisement