Spicy Mussels with White Wine

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I was looking for a new recipe rather than my usual a little of this and a little of that, it went together easily and tasted great. The fennel, pepper flakes and lemon complemented each other well. I cooked the recipe pretty much as written, how else can you judge it if you change 1/2 the ingredients. I will make again next time I buy mussels.

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Okay, I'm not a lover of mussels or much other seafood, but my husband loves it. He's has been cured of bladder cancer for 12 years, but this year has undergone a few major surgeries after having his bladder removed in Feb. Food is the biggest adventure we can have right now, and I wanted to make something he'd really enjoy eating. I made this for him, and I have never seen him enjoy something homecooked more that this. (I had no fennel so substituted some Italian seasoning and served with garlic buttered angel hair pasta> He dug in head first and took his time coming up for air. Thanks so much for listing this recipe. (I'm making it again tonight!

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Far from the best mussels we've ever eaten!!! My deviations from the recipe were (1 I used only a pound of mussels since there are only two of us (but made the full recipe for the sauce, (2 I ground the fennel seed - we love the flavor but not the sometimes hard seeds, (3 I used a red onion (its what we had AND I'm unsure of what a Spanish onion is, (4 I used 5 garlic cloves (we like garlic, (5 I used dried parsley (again its what we had but only half the amounts Bobby called for and (6 I used lime instead of lemon (thats what we had in the fridge. We didn't think the recipe had too much fennel taste and thought the amount of heat provided by the red peppers was perfect. We just didn't fall in love with the taste of the sauce. I'll keep looking for a recipe we love,

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This was my first time making mussels and they turned out fantastic. I followed the other reviewers advice and cut the fennel down & added a bit more red pepper flakes and it was perfect. I also used a large shallot sliced instead of an onion because I forgot to buy one, the little delicate shallot rings were very pretty.

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Amazing! I make this dish at least once a month, especially throughout the summer. I usually cut the fennel in half. Sometimes, if we have extra broth I will save it to marinate or dress salmon the next night, then I will serve the salmon overtop of angel hair pasta!

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Excellent and so attractive to look at.

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These are delicious. Costco has 5 lbs. of farm raised mussels for $10...so that's what I cooked. (If you don't have a mandoline, get one. 2x the wine, onions, garlic, hot pepper, salt, but only 2 tsp fennel seeds. Also added freshy thyme and parsley, because it's growing like a weed. And 2 small celery hearts, shredded on the mandoline, and about 3 tbsp butter. Sublime.

Served with Tyler's foccacia bread.

Be sure to use FRESH pepper flakes. It sings with zing.

A party in the mouth. A company dish, to be certain.

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These were very good. Although next time I will be cutting the fennel in half and doubling the crushed red pepper. The fennel overwhelmed everything else.

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I love this recipe. I have made this a few times for parties and everyone loves it. I will admit that I don't think that this dish is spicy, but I have had some people say they taste the heat. The juice is so delicious and you will want to scoop it up with the shells as you eat the mussels. I'm not a big fan of soggy bread but I do put out bread when I serve it and have had great feedback from people who like to soak bread in the juice. I like to serve it in a big white serving dish and it presents well with all the colors from the lemon, tomato, and parsley.

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Wonderful, flaverful mussels! Don't skip the bread...you'll want to soak up the juice!!