Mussels with Fennel Duo

Name: Mussels with Fennel Duo
Yield: Serves 4
Ingredients: 1 tablespoon fennel seeds; 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 1 cup thinly sliced fennel (from 1 large or 2 small bulbs); Kosher salt; 2 (3-inch-long) strips lemon zest (removed with a vegetable peeler); 4 pounds mussels, beards trimmed, washed well; 1/2 cup dry white wine, such as Sauvignon Blanc; 1/4 cup loosely packed fresh basil leaves

January 24, 2012

With both fennel seeds and fresh fennel, you get an intensely fragrant dish. I can’t think of a simpler or faster dinner. With good crusty bread for soaking up the juices and a simple salad, you’re all set. Look for small Prince Edward Island mussels—they’re my favorite.

Recipe notes

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