Mussels with Fennel and Garlic

Mussels with Fennel and Garlic
Photo by Jean Allsopp


  • 1 cup dry white wine
  • 4 garlic cloves, minced
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • 5 dozen mussels, scrubbed and debearded
  • ¼ cup olive oil, divided
  • 1 teaspoon crushed fennel seeds
  • + 3 more ingredients
    • Crusty French bread
    • 1 bay leaf
    • ½ cup diced onion

Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mussels and bay leaf; sauté 1 minute. Add remaining 2 tablespoons olive oil, garlic, and next 4 ingredients, and cook 1 minute. Add wine; cover and cook 3 minutes or until mussels open. Discard any unopened mussels. Coo...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network