Steamed Mussels

March 15th, 2011 § 0 comments § permalink

Serves 4


½ cup extra virgin olive oil
1 tablespoon unsalted butter
1 medium white onion, thinly sliced into half moons
1 bulb fennel, thinly sliced into half moons
4 cloves garlic, smashed and chopped
1 cup white wine
2 pounds mussels, washed, beards removed
Juice of 1 lemon
2 cups fresh parsley leaves, roughly chopped


Heat ¼ cup olive oil and butter in stockpot. Add onion, fennel, and garlic, and cook over medium-low heat until translucent, about 5-7 minutes. Add white wine, bring to simmer, and cook until ¼ of the liquid has cooked off, about 2 minutes. Add mussels, cover with tight fitting lid and steam, shaking pot occasionally, until mussels open, about 7-10 minutes. Discard any that don’t open. Add half the parsley. Spoon mussels and contents of the pot into a big, shallow bowl. Drizzle with lemon juice and remaining olive oil. Top with remaining parsley. Serve with toasted or grilled country bread, lightly rubbed with garlic.

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