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Mussels with Fennel and Lovage
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Brief Description
Mussels cooked with fennel, Verjus and wine; served in broth with lovage leaves.
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Main Ingredient
mussels
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Category: Fish or seafood
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Cuisine: Seafood
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Prep Time: 10 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Verjus (a bottled juice made from unripe grapes) is available at specialty food stores, chefshop.com, and terrasonoma.com.
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Posted By: gardner.marilyn
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Posted On: Dec 30, 2019
Number of Servings:
Ingredients:
- - kosher salt and freshly ground black pepper
- 4 pounds - mussels scrubbed, debearded
- 1 - fennel bulb trimmed, cut into 1-inch cubes or thinly sliced
- 1 cups - verjus (or 1/4 cup apple cider vinegar with 3/4 cup white grape juice)
- 1/3 cups - dry white wine
- 1/4 cups - unsalted butter (1/4 cup = 1/2 stick) cut into 1/2-inch pieces
- 1 cups - lovage leaves or celery leaves divided
Directions:
Heat a large heavy pot over high heat until very hot. Add mussels, fennel, verjus and wine. Cover and cook, stirring frequently, until mussels fully open (discard any that do not open).
Using a slotted spoon, transfer mussels and fennel to serving platter.
Simmer liquid in pot for 1 minute; whisk in butter and 1/2 of lovage leaves. Season to taste with salt and pepper (and additional vinegar if using grape juice). Spoon over mussels, leaving any sediment behind.
Garnish mussels with remaining 1/2 of lovage leaves and serve immediately.
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