Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra virgin olive oil

  2. 1 large shallot, chopped

  3. 1 medium leek, cleaned and chopped

  4. 1 tablespoon minced garlic

  5. 1 fennel bulb (about 1 pound), trimmed and thinly sliced

  6. 1/2 cup beer (ale is nice)

  7. 4-6 pounds mussels, well washed

  8. Fresh parsley leaves or sprigs for garnish

  9. Lemon wedges, for serving

Instructions Jump to Ingredients ↑

  1. Put the oil in a saucepan large enough to hold all the clams or mussels over medium heat. When hot, add the shallot, leek, garlic, and fennel and cook, stirring occasionally, until they begin to soften, 5 minutes.


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