Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
4 servings (serving size: about 1 pound mussels and 1/2 cup broth)

Serve with crusty baguette to soak up the flavorful broth.

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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Ratings & Reviews

EllenDeller's Review

patricis
December 03, 2013
If you simply substitute clam broth for water, throw in a few shakes of crushed red pepper and a pinch of herbes de provence, this is just fine. It's the water that's the culprit as written.

nlizearl's Review

nlizearl
January 05, 2012
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.

patricis's Review

tejaksw
June 06, 2011
I added baby carrots, julianned potatoes and a better wine and made one dish meal out of this receipe......its was amazingly good and quick!

tejaksw's Review

EllenDeller
September 02, 2010
Boring -- no flavor came through. Not how I want to spend $25 worth of mussels.