ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mussels with Fennel and Garlic

Jean Allsopp
Yield Makes 4 servings

Ingredients

  • 1/4 cup olive oil, divided
  • 5 dozen mussels, scrubbed and debearded
  • 1 bay leaf
  • 4 garlic cloves, minced
  • 1/2 cup diced onion
  • 1 teaspoon crushed fennel seeds
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1 cup dry white wine
  • Crusty French bread

How to Make It

  1. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mussels and bay leaf; sauté 1 minute. Add remaining 2 tablespoons olive oil, garlic, and next 4 ingredients, and cook 1 minute. Add wine; cover and cook 3 minutes or until mussels open. Discard any unopened mussels. Cool completely. Chill until serving. Serve with French bread.

A Return to Family Picnics (Multnomah Publishers, Inc., 2005)