Mussels with Shallots, Garlic, Fennel and Vermouth

  • Servings: 2
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1-1/2 pounds Penn cove Mussels, rinsed and de-bearded
  • 1 bulb of fennel, remove core and small dice
  • 2 shallots, minced
  • 5 clove of garlic, minced
  • 2 cups dry white wine
  • 1 cup vermouth
  • 1 tablespoon Dijon mustard
  • 2 ounces unsalted butter, cold
  • Juice of 1/2 lemon
  • 2 tablespoons parsley, chopped
  • 1 tablespoon tarragon, chopped
  • Fresh cracked pepper


Bring a pan, large enough to accommodate the mussels, up to a screeching heat.

Add the mussels, fennel, shallot, garlic, white wine and vermouth.

Cover with a lid until the mussels begin to open. (Approximately 3 minutes or so)

Remove the open mussels with tongs and transfer to a warm serving bowl.

Discard any unopened shells.

Still on high heat, whisk into the mussel broth, Dijon, lemon juice and butter. Allow the liquid to reduce a touch and finish with the fresh herbs and a good crack of black pepper.

Pour the broth over the mussels and enjoy!

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