Fennel-Steamed Mussels Provencal
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil
- 4cloves garlic, smashed and peeled
- 1fennel bulb (about 1 pound), trimmed and thinly sliced
- 2tablespoons fennel seeds
- ½cup Pernod or Ricard (or 4 star anise)
- 1cup chopped tomatoes, if desired (canned are fine, drained first)
- 1sprig tarragon, if desired
- At least 4 pounds large mussels, well washed
Nutritional analysis per serving (4 servings)
572 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 56 grams protein; 1362 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the oil in a large pot and turn the heat to medium; 1 minute later, add the garlic, fennel, fennel seeds, liqueur, and tomatoes and tarragon if you're using them. Bring to a boil, cook for about 1 minute. Add the mussels, cover the pot, and turn the heat to high.
- Step 2
Cook, shaking the pot occasionally, until the mussels open, 5 to 10 minutes. Use a slotted spoon to remove the mussels and fennel to a serving bowl, then strain any liquid over them and serve.
Private Notes
Comments
This quick Provencal treatment made a refreshing change from my workhorse wine-and-garlic approach. I didn’t have Pernod, so used a slightly smaller quantity of ouzo, supplemented by a bit of additional juice from the can of tomatoes. Chopped anchovies were a pungent addition I’d repeat. Although I’ve always trusted Mark Bittman’s recipes, I decided to saute the garlic and fennel before adding liquid, and am not sorry. Instead of tarragon, I used the lovely fronds from the fennel. A keeper.
Made very near to as written but halved the muscles, added an extra garlic clove, gently sautéed the fennel, seeds, and garlic before adding the rest. The outcome was too boozy, the fennel still undercooked, and even steaming our small mussels for five minutes left them too rubbery. Next time: add even more garlic, sautée fennel well, halve the Pernod (sub liquid w chx stock) add an extra acid component (lemon/higher acid tomatoes), cook until mussels are just open, add a little butter.
Thanks Mark and Ronna - I also had to use Ouzo due to the lack of Pernod. It turned out so well! It has become one of my favorites.
This quick Provencal treatment made a refreshing change from my workhorse wine-and-garlic approach. I didn’t have Pernod, so used a slightly smaller quantity of ouzo, supplemented by a bit of additional juice from the can of tomatoes. Chopped anchovies were a pungent addition I’d repeat. Although I’ve always trusted Mark Bittman’s recipes, I decided to saute the garlic and fennel before adding liquid, and am not sorry. Instead of tarragon, I used the lovely fronds from the fennel. A keeper.
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