Recipe: Mussels with fennel and wine

unwind cooking

Quick, easy, super delicious! Serves 3 to 4.

  • 3 tablespoons unsalted butter
  • 1 large fennel bulb, coarsely chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 2 shallots, finely chopped
  • 1 cup chicken broth
  • 1 cup dry white wine (dry means not a sweet wine)
  • 1/2 pound raw shrimp, deveined, tails can stay on (thaw shrimp first if frozen)
  • 2 pounds mussels, washed and scrubbed
  • 1 tablespoon fresh parsley, chopped
  • Optional: Warmed french bread for serving
  1. Heat a large skillet to medium. Melt butter. Then add fennel, salt, pepper and saute 10 minutes until fennel softens and browns slightly. Then add shallots and saute additional 5 to 7 minutes.
  2. Increase heat to medium-high and add the broth and wine. Bring to a boil and reduce 8 minutes.
  3. Add shrimp, cover and simmer for 2 minutes. Then add mussels, sprinkle the parsley, cover and simmer 5 to 6 minutes until all mussels…

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