Lemon Fennel Mussels Recipes

CREAMY MUSSEL STEW WITH PEAS, FENNEL AND LEMON

Steps:

• Chop and reserve 1/4 cup fennel fronds. Peel and discard the outer layers from the bulb, then finely chop the bulb and coarsely chop the stems.
• Heat the oil in a large pot over medium-high heat. Add the chopped fennel bulb, leek and garlic cloves. Cook until the fennel and leek are golden, 5 to 7 minutes. Add the pepper flakes and cook 30 seconds. Stir in the fennel stems, wine and Pernod. Cook, stirring to scrape up any browned bits from the bottom of the pan, 2 minutes.
• Add the mussels to the pot. Cover tightly and cook until most of the mussels have opened, 5 to 7 minutes (discard any remaining closed mussels). Transfer to a large bowl and cover loosely with foil.
• Heat the broiler. Strain the liquid in the pot through a fine sieve into a small saucepan, pressing down on the solids with a spoon. Add the stock and bring to a simmer over medium heat. Stir in the peas and cook until just tender, 2 to 3 minutes. Whisk in the crème fraîche, lemon zest, salt and chopped fennel fronds. Cover to keep warm.
• Drizzle the bread with oil and place it under the broiler until just golden, about 1 minute. Place a slice of bread into each of two bowls. Mound the mussels on top of the bread, then ladle the broth over everything.

LEMON-FENNEL MUSSELS

Steps:

• Heat oil in a large Dutch oven or other heavy pot with a lid over medium heat. When hot, add shallots; cook, stirring often, until fragrant, about 2 minutes. Stir in fennel and 1 teaspoon salt. Season generously with pepper. Saute fennel until it begins to soften, 3 to 4 minutes. Raise heat, and add lemon juice and wine. Bring to a boil, and cook until liquid is reduced by a quarter, about 2 minutes.
• Stir in mussels, and cover. Cook mussels until they just open, stirring halfway through to move the ones at the bottom to the top, 4 to 6 minutes. Discard any mussels that haven't opened after 6 minutes. Remove from heat. Stir in lemon zest. Season with salt and pepper. If serving immediately, stir in parsley; if serving at room temperature, let cool slightly before adding parsley.

OLIVE-OIL-BRAISED FENNEL WITH LEMON

Steps:

• Position a rack in the center of the oven and heat the oven to 375°F.
• Arrange the fennel wedges in an overlapping single layer in a 10×15-inch baking dish. Nestle the lemon pieces peel side up among the fennel. Drizzle with the olive oil and 1 Tbs. water, and sprinkle with 1/2 tsp. salt. Cover the baking dish tightly with aluminum foil.
• Braise the fennel in the oven until completely tender when pierced with a fork, 1 to 1-1/4 hours. Uncover the dish and continue to braise until the fennel is browned at the edges and there is no liquid left in the pan, about 20 minutes more. Serve warm or at room temperature, garnished with the fronds (if using).

MUSSELS WITH FENNEL-SAFFRON BROTH RECIPE

Steps:

• Heat oil in a large saucepan over high heat until shimmering. Add salami and cook, stirring, for 30 seconds. Add fennel, onion, and garlic. Reduce heat to medium, season with salt and pepper, and cook, stirring, until vegetables are softened but not browned, about 5 minutes. Add saffron and pepper flakes and cook until fragrant, about 30 seconds. Add pastis, orange zest, and tomatoes.
• Increase heat to high and bring to a boil. Add mussels, stir, cover, and cook, shaking pan constantly and peeking every 30 seconds to stir. As soon as all the mussels are open, transfer mussels to a bowl using tongs. Place pan lid over bowl to keep mussels warm.
• Remove from heat and whisk in parsley, butter, and lemon juice. Return mussels to pot, stir to combine, then transfer to a warm serving bowl. Serve immediately with broiled bread. This Recipe Appears In Steamed Mussels With Fennel-Saffron Broth: The Flavors of Bouillabaisse in 15 Minutes