Ingredients
Broth and Flavoring
- 6 tablespoons unsalted butter
- 2 large shallots, chopped
- 4 large cloves garlic, sliced
- Kosher salt, to taste
- 1 teaspoon fennel seeds, crushed
- ½ teaspoon red pepper flakes
- 1 ½ cups dry white wine (such as Sauvignon Blanc)
- 2 teaspoons Dijon mustard
Mussels and Garnish
- 1 ½ – 2 pounds mussels, scrubbed clean and debearded
- ½ cup chopped mixed fresh herbs (chives, parsley, cilantro)
- Flaky sea salt, for serving
- Olive oil, for serving
Instructions
- Prepare the aromatics: In a large pot or deep skillet, melt the unsalted butter over medium heat. Add the chopped shallots and sliced garlic, cooking until they are soft and fragrant, about 3-4 minutes, but not browned.
- Add spices and wine: Stir in the crushed fennel seeds and red pepper flakes, allowing them to toast slightly in the butter for about a minute. Pour in the dry white wine and add the Dijon mustard, stirring well to combine. Bring this mixture to a simmer.
- Cook the mussels: Add the scrubbed and debearded mussels to the pot. Cover with a lid and allow the mussels to steam in the boiling broth for about 5-7 minutes, or until all the mussels have opened. Discard any mussels that do not open.
- Add fresh herbs and finish: Remove the pot from heat and sprinkle the chopped fresh herbs over the mussels. Gently stir to combine and let the flavors meld for a minute.
- Serve: Transfer the mussels and broth to serving bowls. Drizzle with olive oil and sprinkle flaky sea salt to taste. Serve immediately with crusty bread to soak up the delicious broth.
Notes
- Ensure mussels are fresh and alive before cooking; discard any with broken shells.
- Adjust the amount of red pepper flakes to your preferred spice level.
- Serve with crusty bread or fries for a complete meal.
- White wine choice affects flavor; a dry, crisp variety like Sauvignon Blanc works best.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
