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Jean Allsopp Photo by: Jean Allsopp

Mussels with Fennel and Garlic

Coastal Living JULY 2005

  • 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

Preparation

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.

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Mussels with Fennel and Garlic recipe

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