Mussels with Fennel and Italian Beer
Total:
25 min
Active:
25 min
Yield:
2 to 4 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
2 to 4 servings
Level:
Easy

Ingredients

Directions

Heat a 3 1/2-quart saucepan over medium-high heat. Add the olive oil and heat another 30 seconds. To the hot pan, add the shallots and fennel. Sweat, stirring often with a wooden spoon, until fragrant and beginning to soften, 2 minutes. Add the garlic and 1/4 teaspoon salt and cook another 2 minutes. Add the mussels and stir gently once or twice in order to coat in the oil. Add the beer and stir one more time. Cover with a tight-fitting lid and cook until the mussels have opened, about 4 minutes, stirring halfway through. Discard any unopened mussels. Stir in the butter and tarragon and season with 1/4 teaspoon black pepper. Serve with slices of crusty bread to dip in the sauce.

IDEAS YOU'LL LOVE

Steamed Mussels

Recipe courtesy of Tyler Florence

Mussels

Recipe courtesy of The Brazen Head

Mussels

Recipe courtesy of Dory Ford

Mussels "Luigi"

Recipe courtesy of Robert Irvine

Mussels Marinara

Recipe courtesy of Robert Irvine

Tequila Mussels

Recipe courtesy of Emeril Lagasse

Mussels Mariniere

Recipe courtesy of Wolfgang Puck

Sauteed Mussels

Recipe courtesy of The Dish

Mussel Ceviche

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking