Mussels with Fennel and Italian Beer

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
2 to 4 servings
Level:
Easy

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, finely chopped
  • 1 small head fennel, diced small
  • 1 clove garlic, chopped
  • Kosher salt and coarsely ground black pepper
  • 1 pound mussels, washed and beards removed
  • 1 cup Italian beer, such as Peroni
  • 2 tablespoons unsalted butter, at room temperature
  • 2 tablespoons chopped fresh tarragon
  • Crusty bread, for serving
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.


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