Mussels in Fennel Broth

Mussels in Fennel Broth
Photo by Becky Luigart-Stayner


  • 4 pounds mussels, scrubbed and debearded
  • 2 tablespoons butter
  • ½ cup dry vermouth
  • 1 large fennel bulb with stalks
  • 2 garlic cloves, thinly sliced
  • The 5 Ingredients

Directions: Chop fennel bulb to measure 2 cups. Chop fennel fronds to measure 1 tablespoon. Heat a large Dutch oven over medium-high heat. Add chopped fennel bulb and garlic; sauté 3 minutes. Add 1 cup water and vermouth to pan; bring to a boil. Cover, reduce heat, and simmer for 3 minutes or unt...

View full recipe at My Recipes


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