Steamed Mussels
Steamed Mussels
Ingredients:
2 Tbsp unsalted butter
2 Tbsp extra virgin olive oil
½ bulb fennel, thinly sliced
3 shallots, thinly sliced
6 garlic cloves, minced
2 tsp kosher salt
1 tsp crushed red pepper flake
Zest 1 lemon
2 vine tomatoes, diced
1 Tbsp fennel frond
1 Tbsp fresh parsley, roughly chopped
¼ cup fresh lemon juice
2 lbs fresh mussels
Yields 2-4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Notes: Fresh mussels are absolutely preferred for this recipe. I highly recommend getting them day of to maximize freshness. Make sure the mussels can breathe as they are still alive. Do not seal them tightly in a bag at any point. Soak them in cold salted water until you are ready to cook them. Carefully remove any beards or barnacles with a paring knife, and check for any suspicious smelling mussels as some may have already died.
Prep all of the mise en place for the recipe, and reserve. In a large pot or dutch oven, melt down the butter and extra virgin olive oil together. Add the fennel first to start cooking down for three minutes. Add the shallots and saute for two minutes before adding the garlic, kosher salt, and crushed red pepper flakes. Cook an additional two minutes before adding the lemon zest and diced tomatoes. Cook the tomatoes for two minutes, then add the fennel frond and parsley. Deglaze the skillet with the lemon juice and wine. Give everything a good mix and cook the alcohol off for two minutes. Check the broth for seasonings and then add the drained mussels. Toss the mussels in the broth and aromatics, and tightly cover with a lid. Cook on medium low heat for 5 minutes maximum. Turn off the heat, remove the lid, and give them one final toss before transferring them to a serving bowl.
If any mussels don’t open, discard them. Serve with french fries, gluten free bread, or your favorite salad. Enjoy!
