Recipe courtesy of Giada De Laurentiis

Mussels with Fennel and Italian Beer

Name: Mussels with Fennel and Italian Beer
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 to 4 servings
Cuisine: italian
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; 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

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Level: Easy

Total: 25 min
Active: 25 min

Yield: 2 to 4 servings

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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

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Watch how to make this recipe.

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.