Mussels with Fennel

Mussels with Fennel

Ingredients

4 pounds Chilean Mussels
1 fennel bulb, trimmed, cut into 1-inch cubes or thinly sliced
1 cup verjus (or 1/4 cup apple cider vinegar and 3/4 cup white grape juice)
1/3 cup dry white wine
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces
1 cup lovage leaves or celery leaves, divided
Kosher salt and freshly ground black pepper

Preparation

Heat a large heavy pot over high heat until very hot. Add mussels, fennel, verjus, and wine. Cover and cook, stirring frequently, until mussels are heated through. Using a slotted spoon, transfer mussels and fennel to a serving platter.

Simmer liquid in pot for 1 minute; whisk in butter and 1/2 cup lovage leaves. Season to taste with salt and pepper (and additional vinegar if using grape juice). Spoon over mussels, leaving any sediment behind. Garnish mussels with remaining 1/2 cup lovage leaves and serve immediately.

About Clark Fish

With over 25 years of experience, Clark Fish gets you. We understand that our clients require care and individual attention to specific needs. We’ll get you high quality, hassle free fish, and seafood that add value to any restaurant, hotel, resort, country club, or wholesaler's line of products. It’s just that good! We want you to be satisfied and you will be. Clark Fish is registered with the FDA, HACCP approved facility, and are inspected by the Florida Department of Agriculture.
Fish, Mussels, Recipes , ,

Leave a Reply