Best Creamy Mussel Stew With Peas Fennel And Lemon Recipes

Lemon-Fennel Mussels image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 8

1/2 cup extra-virgin olive oil
1/2 cup finely chopped shallots, (from 2 medium shallots)
1 very large or 2 small heads fennel, sliced 1/8 inch thick using a mandoline (about 2 cups)
Coarse salt and freshly ground pepper
2 tablespoons finely grated lemon zest, plus 3 tablespoons lemon juice (from 2 lemons)
1 1/2 cups dry white wine, such as Sauvignon Blanc
4 pounds mussels, scrubbed and beards removed
1 cup coarsely chopped flat-leaf parsley leaves, plus 3 tablespoons finely chooped stems

Steps:

Heat oil in a large Dutch oven or other heavy pot with a lid over medium heat. When hot, add shallots; cook, stirring often, until fragrant, about 2 minutes. Stir in fennel and 1 teaspoon salt. Season generously with pepper. Saute fennel until it begins to soften, 3 to 4 minutes. Raise heat, and add lemon juice and wine. Bring to a boil, and cook until liquid is reduced by a quarter, about 2 minutes.
Stir in mussels, and cover. Cook mussels until they just open, stirring halfway through to move the ones at the bottom to the top, 4 to 6 minutes. Discard any mussels that haven't opened after 6 minutes. Remove from heat. Stir in lemon zest. Season with salt and pepper. If serving immediately, stir in parsley; if serving at room temperature, let cool slightly before adding parsley.

Mussels with Cream, Fennel, and White Wine image

Yield Makes 6 first-course servings

Number Of Ingredients 8

1/4 cup (1/2 stick) butter
1 cup chopped fresh fennel bulb
2 shallots, chopped
4 garlic cloves, chopped
2 teaspoons fennel seeds
1 1/2 cups dry white wine
1/2 cup whipping cream
3 pounds mussels, scrubbed, debearded

Steps:

Melt butter in heavy large pot over medium-high heat. Add chopped fennel, shallots, garlic and fennel seeds. Sauté until fennel is tender, about 5 minutes. Add wine and cream and boil until liquid thickens, about 10 minutes. Add mussels. Cover and cook until mussels open, about 5 minutes. Divide mussels among 6 shallow bowls (discard any mussels that do not open). Ladle broth over and serve.

Creamy Mussel Stew With Peas, Fennel, and Lemon image

Provided by threeovens

Categories Mussels

Time 40m

Yield 2 serving(s)

Number Of Ingredients 14

1 fennel bulb
2 tablespoons extra virgin olive oil (more for brushing)
1 leek, white part only cleaned and finely chopped
4 garlic cloves, smashed and peeled
1 pinch crushed red pepper flakes
3/4 cup dry white wine
3 tablespoons Pernod
1 lb fresh mussels, rinsed (de-beard if wild caught)
2/3 cup chicken stock or 2/3 cup vegetable stock
1/2 lb English pea, shelled (1/2 cup)
2 tablespoons creme fraiche
1/4 teaspoon lemon zest, finely grated
fine sea salt
2 slices country bread, 1/2-inch-thick

Steps:

Chop the fronds from the fennel bulb, reserving 1/4 cup of the fronds,chopped.
Peel off the outer layer of the bulb, then finely chop the bulb and coarsely chop the stems.
In a large pot, heat oil over medium high heat and add the chopped fennel bulb, leek, and garlic; cook until the fennel and leek start to turn golden, about 5 to 7 minutes.
Add the pepper flakes, cook 30 seconds; stir in the fennel stems, wine, and Pernod.
Scrape any browned bits from the bottom and continue cook 2 minutes.
Add the mussels, cover, and cook until they have opened, 5 to 7 minutes; discard any that do not open and, using a slotted spoon, transfer mussels to a large bowl and loosely cover with foil.
Preheat the broiler; strain the liquid in the pot into a smaller saucepan, using a spoon to press on the solids to get the most liquid out of them.
Add the stock to the saucepan and simmer over medium heat.
Stir in the peas and cook until just tender, 2 to 3 minutes; whisk in the creme fraiche, lemon zest, salt and reserved fennel fronds (cover to keep warm).
Drizzle the bread with more of the oil and place it under the broiler; toast until just golden, about 1 minute.
Place bread into serving bowls, mound with mussels, then top with the broth.