Make these mussels in a fennel and white wine broth for the beginning of a beautiful Italian-inspired meal. The recipe is from Jerry Corso, owner of Bar del Corso in Seattle.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

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  • Place fennel slices in a bowl. Drizzle 1 tablespoon olive oil over fennel and toss to coat. Transfer to prepared baking sheet and roast in the preheated oven until fennel is cooked through and beginning to caramelize, 25 to 35 minutes.

  • Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add garlic; cook, stirring frequently until garlic is fragrant and light golden, 1 to 2 minutes.

  • Stir mussels into garlic; toss to evenly combine. Stir in roasted fennel, cherry tomatoes, and white wine. Bring to a boil, cover, and cook until mussels are all opened, 3 to 5 minutes. Stir in parsley and serve.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

228.5 calories; 14.8 g protein; 12 g carbohydrates; 31.8 mg cholesterol; 362.6 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/20/2015
Delicious! We wanted this as a main dish instead of an appetizer so upped the amount of mussels to about 3 lbs. We used 1 fennel bulbs but kept everything else about the same. Wonderful with crusty bread for dipping. Read More
(4)

Most helpful critical review

Rating: 2 stars
03/30/2019
We found this quite disappointing. It was a little better after salt had been added but we probably won't make this again without some changes. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/20/2015
Delicious! We wanted this as a main dish instead of an appetizer so upped the amount of mussels to about 3 lbs. We used 1 fennel bulbs but kept everything else about the same. Wonderful with crusty bread for dipping. Read More
(4)
Rating: 5 stars
03/28/2016
This is an outstanding recipe. And the roasted Fennel makes the dish...do not skip! I used diced fresh tomato in place of the cherry tomatoes and my guests were drinking the broth! Read More
(2)
Rating: 2 stars
03/30/2019
We found this quite disappointing. It was a little better after salt had been added but we probably won't make this again without some changes. Read More
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Rating: 5 stars
06/27/2017
So good!! A perfect light dinner with some wine and a loaf of crusty bread. Don't change a thing! Read More