Ingredients
- 2 tablespoons butter
- 5 shallots, sliced
- 3 garlic cloves, sliced
- 1 fennel bulb, sliced thinly and fronds chopped or 1 cup chopped celery
- 2 to 3 pounds mussels, well rinsed and beards removed
- 5 cups dry white wine
- 1 teaspoon salt
- 1 teaspoon black pepper
- Garlic Herb Butter, recipe follows
- 1/2 cup Italian parsley leave, chopped
Directions
In a large pot melt the butter over medium flame, add shallots and garlic and saute for 5 minutes. Add fennel or celery and continue to saute for 2 minutes. Add the mussels and raise the heat to high. When mussels begin to open, add the wine, salt, pepper and bring the mixture to a boil, cover and cook until all mussels open up. Discard any unopened ones. Stir in half of the garlic butter, the parsley and the chopped fennel fronds. Serve with remaining garlic butter on the side.
Garlic Herb Butter:
1 stick unsalted butter, room temperature
3 garlic cloves, minced
4 tablespoons minced Italian parsley leaves
1 tablespoon minced tarragon leaves
2 tablespoons minced basil leaves
1 tablespoon lemon juice
1/2 teaspoon salt
Freshly ground pepper
Place all in the food processor and blend for 20 seconds until well mixed, or blend in a bowl.
Cover and place in refrigerator until ready to use.
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By hwknstx_12394784
Plano, 83
on November 29, 2009
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I felt I needed more food than just the mussels. I sauted shrimp and green onions with the shallots and roasted garlic in a stick of butter. I precooked some small red potatoes and added them and about 1 1/2 cups of chardonnay. I then added the parsley and only 1 lb of mussels after the wine boiled and steamed everything for about 5 minutes. I've never cooked mussels before but certainly will again. I think I'll add some ears of corn.
By Chef #314128
Seattle, WA
on February 14, 2008
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We just LOVE Mussells and love all of Michael's recipes. The only thing I would change...would be using less wine, about 3 cups and adding it to the fennel/shallot/garlic combo after they have sauteed. Let it reduce uncovered for about 5 minutes THEN add your mussells and continue with this heavenly recipe. This recipe is a keeper!!!
By mkovach
east lansing, MI
on June 01, 2007
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I followed the other reviews that said there was too much wine in this recipe and used a combination of one part wine to one part butter. It was delicious the way I prepared it and I can definately tell that 5 cups of wine would have been far too much.
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