- 24 mussels, scrubbed and debearded
- 1/2 cup dry white wine, divided
- 2 tablespoons unsalted butter
- 1/2 cup finely diced fennel bulb
- 1/2 cup finely diced shallots or onion
- 2 teaspoons Pernod, ouzo, or other anise liqueur (optional)
- 1/3 cup dried breadcrumbs
- 2 tablespoons minced fennel fronds
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Kosher sea salt
How to Make It
Combine mussels and 1/4 cup wine in a large saucepan over medium-high heat. Cook, covered, shaking pan gently, 3 to 5 minutes or until mussels open. (Discard any that do not.) Remove lid, and let cool.
Melt butter in a medium skillet over medium heat. Add fennel and shallots; cook, stirring occasionally, 2 to 3 minutes or until tender. Add Pernod, if desired, and remaining 1/4 cup wine; cook 1 to 2 minutes or until liquid has mostly evaporated. Remove from heat, and stir in breadcrumbs and next 3 ingredients.
Preheat broiler with rack 4 inches from heat. Remove one half of each mussel shell, leaving meat in the remaining half. Set halves on a rimmed baking sheet covered with a layer of kosher sea salt, and top each with about 1 teaspoon fennel mixture. Broil 3 minutes or until lightly browned.