Serve with crusty baguette to soak up the flavorful broth.
The 5 Ingredients
1 large fennel bulb with stalks
2 garlic cloves, thinly sliced
1/2 cup dry vermouth
4 pounds mussels, scrubbed and debearded
2 tablespoons butter
How to Make It
Directions: Chop fennel bulb to measure 2 cups. Chop fennel fronds to measure 1 tablespoon. Heat a large Dutch oven over medium-high heat. Add chopped fennel bulb and garlic; sauté 3 minutes. Add 1 cup water and vermouth to pan; bring to a boil. Cover, reduce heat, and simmer for 3 minutes or until fennel is tender. Add mussels to pan; cover and cook 5 minutes or until shells open. Remove mussels from pan and keep warm; discard any unopened shells. Remove pan from heat, and add 2 tablespoons butter, stirring until butter melts. Serve fennel broth over mussels, and sprinkle with fennel fronds.
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I am very disappointed that Cooking Light would publish this recipe. I agree with another reviewer who said this was boring and that no flavor came through. How could it - this is a 5 ingredient recipe! Cooking Light tasters should have known that. What is missing is salt and pepper and maybe some red pepper flakes. I love fennel but for some reason it did not come through in this recipe.