Mussels with Fennel and Lovage

Name: Mussels with Fennel and Lovage
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters lovage leaves or celery leaves, divided; 79 milliliters dry white wine; 1 fennel bulb, trimmed, cut into 1 cubes or thinly sliced; 6 servings Kosher salt and freshly ground black pepper; 2 kilograms mussels, scrubbed, debearded; 59 milliliters (1/2 stick) unsalted butter, cut into 1/2 pieces; 237 milliliters verjus (or 1/4 cup apple cider vinegar and 3/4 cup white grape juice)

You can never have too many hor d'oeuvre recipes, so give Mussels with Fennel and Lovage It is a good option if you're following a gluten free and pescatarian diet. If you have celery leaves, mussels, butter, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Heat a large heavy pot over high heat untilvery hot.

Equipment you will use

Pot

Add mussels, fennel, verjus, andwine. Cover and cook, stirring frequently,until mussels fully open (discard any that donot open). Using a slotted spoon, transfermussels and fennel to a serving platter.

Ingredients you will need

Mussels

Fennel

Verjus

Equipment you will use

Slotted Spoon

Simmer liquid in pot for 1 minute; whiskin butter and 1/2 cup lovage leaves. Seasonto taste with salt and pepper (and additionalvinegar if using grape juice). Spoonover mussels, leaving any sediment behind.

Ingredients you will need

Salt And Pepper

Grape Juice

Mussels

Butter

Equipment you will use

Pot

Garnish mussels with remaining 1/2 cuplovage leaves and serve immediately.

Ingredients you will need

Mussels

Equipment

Pot

Slotted Spoon

Ingredients

Servings:

237milliliters

lovage leaves or celery leaves, divided 79milliliters

dry white wine 1

fennel bulb, trimmed, cut into 1" cubes or thinly sliced 6servings

Kosher salt and freshly ground black pepper 2kilograms

mussels, scrubbed, debearded 59milliliters

(1/2 stick) unsalted butter, cut into 1/2" pieces 237milliliters

verjus (or 1/4 cup apple cider vinegar and 3/4 cup white grape juice)

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 30 dollars.