Ingredients Jump to Instructions ↓

  1. 2 tablespoons of butter

  2. 5 shallot s, sliced

  3. 3 garlic cloves, sliced

  4. 1 fennel bulb, sliced thinly and fronds chopped or 1 cup chopped celery

  5. 2 to 3 pounds of mussel s, well rinsed and beards removed

  6. 5 cups dry white wine

  7. 1 teaspoon salt

  8. 1 teaspoon of black pepper Garlic Herb Butter, recipe follows

  9. 1/2 cup Italian parsley leaves, chopped

Instructions Jump to Ingredients ↑

  1. Instructions: In a large pot melt the butter over medium heat, add shallots and garlic and sauté for 5 minutes. Add fennel or celery and continue to sauté for 2 minutes. Add the mussels and raise the heat to high. When mussels begin to open, add the wine, salt, pepper and bring the mixture to a boil. Cover and cook until the mussels open up. Discard any unopened mussels. Stir in half of the garlic butter, the parsley and the chopped fennel fronds. Serve with remaining garlic butter on the side.


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