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Bon Appétit

Steamed Mussels With Fennel and Tarragon

4.5

(3)

Image may contain Food Meal Dish Animal Seafood Sea Life Lobster and Plant
Alex Lau

De Laurentiis uses Peroni, an Italian beer, for this 20-minute dish, but any light-bodied lager will work and make a perfect drink pairing as well.

Recipe information

  • Yield

    2 Servings

Ingredients

1

tablespoon olive oil

1

small fennel bulb, finely chopped

2

medium shallots, finely chopped

2

garlic cloves, finely chopped

Kosher salt

2

pounds mussels, scrubbed, debearded

1

cup Italian beer

3

tablespoons unsalted butter, room temperature

2

tablespoons chopped tarragon

Toasted slices of country-style bread (for serving)

Preparation

  1. Step 1

    Heat oil in a medium pot over medium-high. Add fennel and shallots and cook, stirring often, until fragrant and beginning to soften, about 2 minutes. Add garlic, season with salt, and cook, stirring constantly, until fragrant, about 1 minute.

    Step 2

    Add mussels and stir gently once or twice to coat with oil. Pour in beer and stir once more to coat. Cover pot and steam mussels, stirring halfway through, until they open, about 3 minutes. (Discard any mussels that do not open.) Add butter to pot and mix until butter is melted into pan sauce and mussels are coated.

    Step 3

    Transfer mussels and sauce to a serving bowl and top with tarragon. Serve with bread alongside for dipping.

Nutrition Per Serving

Calories (kcal) 570 Fat (g) 31 Saturated Fat (g) 13 Cholesterol (mg) 130 Carbohydrates (g) 27 Dietary Fiber (g) 4 Total Sugars (g) 5 Protein (g) 38 Sodium (mg) 620
Explore Bon AppétitMusselShellfishSeafoodFennelVegetableQuickEasyOne-Pot MealsWeeknight MealsMainNut-FreeSteamDinner
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Reviews (3)

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  • Turned out really well! I did make a few convenience-based changes though. I didn’t feel like searching for Peroni so I just used pinot grigio. Also the store literally had every herb (even epazote and lemongrass wtf?) except terragon so I used a combo of dill, fennel fronds, and some parsley instead. Also I cooked the fennel and shallots for longer just to be sure they would be soft. Highly suggest topping with a sprinkling of maldon salt!

    • Ryan P

    • Austin, Texas

    • 4/5/2021