Roasted Mussels with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent mussels roasted with caramelized fennel, white wine, and aromatic garlic, finished with fresh herbs and a touch of anise liqueur for an elegant yet simple seafood dish.
Ella x
Ingredients
- 1 kgfresh mussels(cleaned and debearded)
- 2fennel bulb(sliced into wedges)
- 5garlic cloves(minced)
- 237 mldry white wine
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsunsalted butter
- 2 tablespoonsanise liqueur(such as Pernod or Pastis)
- 3 tablespoonsfresh parsley(chopped)
- 1 tablespoonfresh tarragon(chopped)
- 1lemon(zest and juice)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). While it heats, prepare the fennel by trimming the base and fronds, then slice each bulb into thick wedges.
Tip: Save some feathery fennel fronds for garnish if available.
- 2
Arrange the fennel wedges on a large roasting pan, drizzle with 2 tablespoons of olive oil, season with salt and pepper, and roast for 10 minutes until they begin to soften and caramelize.
Tip: Stir the fennel halfway through for even browning.
- 3
Remove the pan from the oven and push the fennel to the sides. Add the remaining 2 tablespoons of olive oil and the minced garlic to the center of the pan, stirring quickly to prevent burning.
Tip: Work quickly as the pan will be very hot.
- 4
Pour the white wine and anise liqueur over the mixture, then arrange the prepared mussels on top of and around the fennel, nestling them into the pan.
Tip: Discard any mussels with cracked shells before cooking.
- 5
Return the pan to the oven and roast for 12-15 minutes, until the mussel shells have opened wide. Remove any mussels that haven't opened after 2 minutes of resting.
Tip: Unopened mussels after roasting should be discarded as they may not be fresh.
- 6
Carefully remove the hot pan and dot the butter across the mussels and fennel, then scatter the chopped parsley and tarragon over everything.
Tip: Be careful of steam when opening the oven.
- 7
Finish with a sprinkle of lemon zest, a squeeze of fresh lemon juice, and red pepper flakes if desired for a subtle heat.
Tip: The acidity from the lemon brightens all the flavors beautifully.
- 8
Transfer to serving bowls, dividing the mussels, fennel, and pan juices evenly, and serve immediately with crusty bread to soak up the aromatic cooking liquid.
Tip: This dish is best enjoyed hot and fresh from the oven.
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