Mussels With Fennel Duo Recipes

STEAMED MUSSELS WITH FENNEL, TOMATOES, OUZO, AND CREAM

Steps:

• Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.
• Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.
• Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.

STEAMED MUSSELS WITH FENNEL AND TOMATO

Steps:

• Heat the olive oil in a Dutch oven over medium heat. Add the garlic and fennel; cook until just soft and fragrant, about 4 minutes. Add the carrots and season with salt and pepper; continue cooking, stirring occasionally, until the carrots are just soft, about 4 minutes. Add the vermouth and boil to reduce slightly. Add the tomatoes and tarragon, then cover the pot and simmer until the vegetables are tender, about 15 minutes. Stir in 1/2 cup water and the mussels. Raise the heat to high, cover and cook until the mussels open, 3 to 5 minutes. (Check halfway through and transfer any open mussels to a serving bowl.) Transfer all the mussels to a serving bowl, discarding any that do not open. Season the sauce with pepper and, if needed, salt, and pour over the mussels. Serve with the bread.
• Photograph By Antonis Achilleos

MUSSELS IN A FENNEL AND WHITE WINE BROTH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Place fennel slices in a bowl. Drizzle 1 tablespoon olive oil over fennel and toss to coat. Transfer to prepared baking sheet and roast in the preheated oven until fennel is cooked through and beginning to caramelize, 25 to 35 minutes.
• Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add garlic; cook, stirring frequently until garlic is fragrant and light golden, 1 to 2 minutes.
• Stir mussels into garlic; toss to evenly combine. Stir in roasted fennel, cherry tomatoes, and white wine. Bring to a boil, cover, and cook until mussels are all opened, 3 to 5 minutes. Stir in parsley and serve.

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.

MUSSELS WITH CHORIZO AND FENNEL

Steps:

• Remove the tops and stem bottom of the fennel, reserving the green 'hairs', and slice vertically into thin slices. Finely chop those hairs as well.
• In a large sauté pan, brown the sausage over medium high heat with a little olive oil.
• Once the sausage is browned, add the fennel and 1 cup of wine. Braise for about 10 minutes until fennel is flexible but still crunchy and the wine has reduced by half.
• Add the tomatoes and garlic to the sausage/fennel mixture. Crush about half the tomatoes with the back of a spoon to release some of their juices. Cook for about another 5-10 minutes.
• Meanwhile add the other cup of wine and mussels to a stockpot, cover and cook on medium heat until mussels are cooked, about 4-5 minutes.
• Once the mussels are cooked (discard any unopened mussels), combine the mussels (and liquid) with the sausage mixture and mix well. Cook for about another 5 minutes to meld the flavours. Season to taste.
• Serve in large soup bowls, spooning a little of the broth in each bowl and topping the fennel, chorizo and mussels mixture with some of the reserved fennel tops.

MUSSELS WITH CHORIZO AND FENNEL

Steps:

• Heat a large, deep skillet over medium-high heat. Add the olive oil and chorizo and saute for about 2 minutes. Then the celery, garlic, tomatoes, fennel and onions, and saute until tender but not too soft, 5 to 8 minutes.
• Add the mussels, and saute again until the mussels start to pop open. Add the clam juice and wine and cover the skillet. Steam the mussels until they open, 7 to 10 minutes. Remove any mussels that didn't open, and transfer the rest from the skillet to a serving bowl(s), leaving the liquid behind. Add the butter and simmer until the liquid reduces a bit, about 2 minutes.
• Pour the liquid over the mussels and serve with a delightful crusty bread.

MUSSELS WITH FENNEL

Steps:

• Heat oil in a large skillet over medium-high heat. Add fennel, fennel seeds, and garlic; sauté 3 minutes. Stir in wine, water, juice, salt, and tomatoes; bring to a boil. Reduce heat, and simmer 10 minutes. Add mussels; cover and cook 6 minutes or until shells open. Remove from heat; discard any unopened shells. Yield: 6 servings (serving size: 7 mussels and about 3/4 cup broth) CALORIES 101 (26% from fat); FAT 2.9g (sat 0.5g,mono 1.4g,poly 0.5g); PROTEIN 8.7g; CHOLESTEROL 16mg; CALCIUM 91mg; SODIUM 383mg; FIBER 0.2g; IRON 3.6mg; CARBOHYDRATE 10.8g

MUSSELS WITH CREAM, FENNEL, AND WHITE WINE

Steps:

• Melt butter in heavy large pot over medium-high heat. Add chopped fennel, shallots, garlic and fennel seeds. Sauté until fennel is tender, about 5 minutes. Add wine and cream and boil until liquid thickens, about 10 minutes. Add mussels. Cover and cook until mussels open, about 5 minutes. Divide mussels among 6 shallow bowls (discard any mussels that do not open). Ladle broth over and serve.

MUSSELS WITH FENNEL DUO

Steps:

• In a large, wide pot that can comfortably hold the mussels, toast the fennel seeds over medium-high heat until fragrant. Add the oil, butter, fennel, and a pinch of salt. Raise the heat to high and cook until the mixture is bubbling and fragrant, about 2 minutes. Stir in the lemon zest.
• Add the mussels and wine and cover. Cook, shaking the pot occasionally, just until the mussels open, about 10 minutes. Toss in the basil leaves.
• Divide the mussels and all of their cooking liquid among serving bowls.