Steamed Mussels with Fennel, White Wine, and Tarragon
By America's Test KitchenPublished on October 27, 2015
Time
30 minutes
Yield
Serves 4
Ingredients
8 tablespoons unsalted butter, softened6 garlic cloves, minced¼ cup minced fresh tarragon Salt and pepper 1 (12-inch) baguette, cut on bias into 12 (1-inch-thick) slices1 fennel bulb, stalks discarded, bulb quartered, cored, and chopped1 ½ cups dry white wine 4 pounds mussels, scrubbed and debearded
Instructions
- Adjust oven rack 4 inches from broiler element and heat broiler. Combine butter, garlic, 2 tablespoons tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper in bowl. Spread 5 tablespoons butter mixture on 1 side of baguette slices. Place slices, buttered side up, on rimmed baking sheet.
- Melt 1 tablespoon butter mixture in Dutch oven over medium heat and cook until garlic is fragrant, about 30 seconds. Add fennel, cover, and cook until softened, about 2 minutes. Stir in wine and 1/2 teaspoon salt; bring to simmer and cook, uncovered, for 3 minutes. Add mussels to pot, cover, and cook until mussels open, 4 to 6 minutes, stirring twice. Remove pot from heat and transfer mussels to serving bowls using slotted spoon, leaving accumulated mussel broth in pot.
- Broil baguette slices until lightly browned, about 1 minute per side. Stir remaining 2 tablespoons butter mixture and remaining 2 tablespoons tarragon into broth and season with salt and pepper to taste. Pour broth over mussels and serve with toasted baguette slices.
Time
30 minutesYield
Serves 4Ingredients
8 tablespoons unsalted butter, softened
6 garlic cloves, minced
¼ cup minced fresh tarragon
Salt and pepper
1 (12-inch) baguette, cut on bias into 12 (1-inch-thick) slices
1 fennel bulb, stalks discarded, bulb quartered, cored, and chopped
1 ½ cups dry white wine
4 pounds mussels, scrubbed and debearded
Ingredients
8 tablespoons unsalted butter, softened
6 garlic cloves, minced
¼ cup minced fresh tarragon
Salt and pepper
1 (12-inch) baguette, cut on bias into 12 (1-inch-thick) slices
1 fennel bulb, stalks discarded, bulb quartered, cored, and chopped
1 ½ cups dry white wine
4 pounds mussels, scrubbed and debearded
Ingredients
8 tablespoons unsalted butter, softened
6 garlic cloves, minced
¼ cup minced fresh tarragon
Salt and pepper
1 (12-inch) baguette, cut on bias into 12 (1-inch-thick) slices
1 fennel bulb, stalks discarded, bulb quartered, cored, and chopped
1 ½ cups dry white wine
4 pounds mussels, scrubbed and debearded
Why This Recipe Works
Simmering the broth for a few minutes before adding the mussels allows the fennel to soften and flavor the broth.
Instructions
- Adjust oven rack 4 inches from broiler element and heat broiler. Combine butter, garlic, 2 tablespoons tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper in bowl. Spread 5 tablespoons butter mixture on 1 side of baguette slices. Place slices, buttered side up, on rimmed baking sheet.
- Melt 1 tablespoon butter mixture in Dutch oven over medium heat and cook until garlic is fragrant, about 30 seconds. Add fennel, cover, and cook until softened, about 2 minutes. Stir in wine and 1/2 teaspoon salt; bring to simmer and cook, uncovered, for 3 minutes. Add mussels to pot, cover, and cook until mussels open, 4 to 6 minutes, stirring twice. Remove pot from heat and transfer mussels to serving bowls using slotted spoon, leaving accumulated mussel broth in pot.
- Broil baguette slices until lightly browned, about 1 minute per side. Stir remaining 2 tablespoons butter mixture and remaining 2 tablespoons tarragon into broth and season with salt and pepper to taste. Pour broth over mussels and serve with toasted baguette slices.
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