Grilled Mussels with Fennel
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in just half an hour. Fresh mussels are incredibly affordable and packed with protein and omega 3 fatty acids, making them a nutritious choice for any meal. The fennel brings a subtle anise flavor that perfectly complements the briny sweetness of the mussels, while white wine and butter create a luxurious sauce you'll want to soak up with crusty bread. It feels fancy enough for guests but simple enough for a casual Tuesday night at home.
Ella x
Ingredients
- 2 poundsfresh mussels(cleaned and debearded)
- 1 largefennel bulb(sliced lengthwise into quarters)
- 237 mldry white wine
- 4 tablespoonsunsalted butter(divided)
- 2shallots(minced)
- 3garlic cloves(minced)
- 2 tablespoonsfresh lemon juice
- 237 mlfresh parsley(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 3 tablespoonsolive oil
- 2 tablespoonsfennel fronds(fresh, for garnish)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, approximately 400°F. Pat the mussels dry with paper towels and set aside.
Tip: Dry mussels will char better and stick less to the grill grates.
- 2
Brush the fennel quarters generously with olive oil and sprinkle with salt and pepper. Place them on the grill cut-side down and cook for 4-5 minutes until they develop golden char marks, then flip and cook another 3-4 minutes until tender. Remove and chop into bite-sized pieces.
Tip: The fennel should be caramelized and slightly soft but not falling apart.
- 3
In a large skillet over medium heat, melt 2 tablespoons of butter and sauté the minced shallots for 2 minutes until softened and fragrant.
Tip: Don't let the shallots brown; keep the heat moderate.
- 4
Add the minced garlic to the skillet and cook for 30 seconds, stirring constantly to prevent burning.
Tip: Garlic burns quickly, so watch it carefully.
- 5
Pour in the white wine and bring the mixture to a gentle simmer. Add the chopped grilled fennel and stir well.
Tip: The wine will reduce slightly and concentrate in flavor.
- 6
Place the mussels directly on the grill grates and cook for 2-3 minutes per side until the shells begin to open. Transfer any opened mussels to the skillet with the fennel sauce.
Tip: Discard any mussels that don't open after cooking.
- 7
Remove the skillet from heat and whisk in the remaining 2 tablespoons of cold butter, lemon juice, salt, and pepper until the sauce is silky and emulsified.
Tip: The cold butter creates a rich, glossy sauce; add it off the heat to prevent breaking.
- 8
Gently toss the mussels in the sauce, coating them evenly. Transfer to serving bowls and garnish with fresh parsley and fennel fronds. Serve immediately with crusty bread.
Tip: Work quickly as mussels cool fast; serve while still warm.
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