Cover and cook till mussels open, about 5 min. 1 teaspoon white peppercorns (willingly inside a screwable steel sieve) or 0,5 teaspoon ground white pepper, 600 ml (2,5 cups) fish broth (or equal amount of water and 2-3 fish broth cubes), ~1 kg fresh mussels (or frozen ones with shell; no defrosting required). The 3rd time I made it I added saffron towards the very end. Sauté until fennel is tender, about 5 minutes. this link is to an external site that may or may not meet accessibility guidelines. If you find something that looks like fennel (white bulb, green fronds) but is labelled anise, go for it. Finish the broth with cider vinegar, butter, and fresh parsley and serve with crusty bread to mop it all up. How would you rate Mussels with Cream, Fennel, and White Wine? Add the olive oil and 2 tablespoons butter to a large Dutch oven. Stir in the cider vinegar, butter, and parsley. Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream, Congrats! Ladle broth over and serve. I have added one finely diced plum tomato for color and threw in some thyme sprigs. Add the shallots, fennel, salt, and pepper to the pan. Ad Choices. Add the garlic and thyme and cook, stirring, for 2 minutes more. It all mellows out and you are left with a simply superb dish that is 5 star worthy....TRULY!!!! Clean the mussels and prepare the broth ahead of time. The sauce comes out very thin because of the liquid the mussels give off, but it is wonderful. Add the garlic and sauté for a couple of minutes more. 1 bulb fennel - trimmed, cored and thinly sliced, Back to Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream. Don’t fret about any deep char on the bottom of the pan, that will create a roasted smokiness to the dish. Add wine and cream and boil until liquid thickens, about 10 minutes. Back to Lemon-Fennel Mussels. I'll grind the seeds next time too, maybe that will help kick it up. Lower the heat and simmer for 8 minutes. Loved this recipe! Tip; I steam mussels (and clams) in a covered WOK allows them to spread and steam better. I also added some julienned red bell peppers for colour. Very good -- would definately make again!! Must recommend! I added saffron to the recipe to add an extra layer of taste. Recipes you want to make. I love the broth! Restaurant recommendations you trust. If you are a mussel fan you will love this dish, it's also a great dish to impress your guests. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Pour in the hard, dry cider and simmer the broth for a few minutes before gently adding the mussels. Not too much fennel for the average person and I think it could use a little bit more fennel seeds. Increase the heat to medium, then stir in the cream and Dijon, reduce for 5 minutes, then taste and adjust the seasoning as needed. I also took the suggestions of adding some red pepper flakes and fresh parsley at the end that I'll keep. It's definitely a keeper base recipe though and I'll look up the roasted garlic cheese toasts for next time (yes we do love garlic!!). Add the shallots and fennel. Pick good fresh and alive mussels for this dish, preferably Penn Cove. The recipe was great easy to make and fabulous in flavor. Add mussels. Muscles are delicate and the sauce should be too so as to complement them with a delicate sauce as well. It is such an easy and tasty dish. Taste for seasoning, and add salt and pepper, if you like. This was my first attempt at preparing mussels and they came out great. Serves 4 to 6 . 4 tbsp unsalted butter. 1/2 tsp pepper. Here's an easy make-ahead tip to start your meal. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I can't find fennel.....can you use anise and anise seeds?? Serve with plenty of good craggy bread to lap up that sauce and enjoy with that white wine you already have open! Next time I'll cut back on both the fresh fennel and seeds and increase the garlic and the butter(3/4 stick perhaps). Results are beyond compare. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I like that the fennel gives you another texture to munch on along with the bread and mussels. This recipe … OMG! 5 garlic cloves, roughly chopped. Cover the pan and cook for 5 to 8 minutes, or until all the mussels open.