Steamed mussels is an inexpensive and easy meal that comes together quickly. The mussels steam in about three to five minutes. Plan on a pound per person as a main course. To steam four pounds I use two large pots. This recipe doubles easily for four servings or halve it for a single serving. The classic French liqueur Pernod is flavored with star anise and herbs, a wonderful addition to steamed mussels. See tips for buying mussels below. Serve alone or over pasta or zucchini noodles.
½smallfennel bulbsave fronds to chop for garnish, diced small
½mediumleekwhite and pale green parts only, thinly sliced
1largegarlic clovechopped fine
3ouncesdry white wineor 5 ounces if not using Pernod
2ouncesPernod
2poundsfresh live musselsscrubbed clean and de-bearded
Garnishes
1Roma tomatochopped fine
1tablespoonfresh chopped Italian parsley
1smallloaf bread to soak up the brothgluten-free or regular
Instructions
Place a large pot over medium-low heat and add olive oil. When warm, add the fennel and leek. Cook, stirring occasionally, until soft and translucent, about 2 minutes. Do not brown the vegetables. Add the garlic and cook one minute.
Move the pan off of the heat and carefully add the wine and Pernod. Place the pan back on the heat and allow broth to come to a boil. Add the mussels, cover with a tight fitting lid and turn heat down to medium. Steam mussels until they have opened, about 3-5 minutes. Check pan at 3 minutes. If they are mostly opened, replace lid, shake the pan and steam 1 minute longer. Turn off heat.
To serve, distribute mussels between two warmed bowls, spoon broth over the top and garnish with tomatoes and herbs. Serve with bread to soak up all of the broth.