Mussels pair perfectly with fennel in this exceptional recipe. Derived of both Italian and French traditions, the Provençal dish is delicious, particularly when served with a crisp white wine.
- 1/2 Cup extra-virgin olive oil, divided
- 3 garlic cloves, thinly sliced
- 1 onion, brunoise, fine
- 2 small fennel bulbs, brunoise, fine
- 4 celery stalks, brunoise, fine
- 2 carrots, diced, fine
- 1 Cup white wine, divided use
- 1 Cup fish, chicken or vegetable stock
- 1/4 Cup anise liqueur, such as Anisette
- 1 pinch saffron threads
- salt, to taste
- pepper, to taste
- 2 shallots, chopped, fine
- 2 pounds Prince Edward Island mussels, cleaned
- 1 Tablespoon butter, salted
- 3/4 Cup chopped chives
- Heat half of olive oil in large sauté pan; sauté half of garlic. Add onion, fennel, and celery and sauté 5 minutes. Add carrots, 1/2 cup white wine, 1/2 stock and licorice liqueur, saffron, salt and pepper and simmer until carrots are tender; set aside.
- Heat remaining oil and sauté with remaining garlic, and shallots, 5 minutes. Add mussels, remaining white wine and stock; cover to cook until shells open.
- Remove mussels from shells and discard. Add fennel mixture to mussels, stir in butter, chives and season with salt and pepper.
- Serve with fennel-seeded bread.
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