FENNEL-STEAMED MUSSELS PROVENCAL

Fennel-Steamed Mussels Provencal image

Provided by Mark Bittman

Categories dinner, easy, quick, weekday, appetizer, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
4 cloves garlic, smashed and peeled
1 fennel bulb (about 1 pound), trimmed and thinly sliced
2 tablespoons fennel seeds
1/2 cup Pernod or Ricard (or 4 star anise)
1 cup chopped tomatoes, if desired (canned are fine, drained first)
1 sprig tarragon, if desired
At least 4 pounds large mussels, well washed

Steps:

Place the oil in a large pot and turn the heat to medium; 1 minute later, add the garlic, fennel, fennel seeds, liqueur, and tomatoes and tarragon if you're using them. Bring to a boil, cook for about 1 minute. Add the mussels, cover the pot, and turn the heat to high.
Cook, shaking the pot occasionally, until the mussels open, 5 to 10 minutes. Use a slotted spoon to remove the mussels and fennel to a serving bowl, then strain any liquid over them and serve.

Nutrition Facts : @context http, Calories 572, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 18 grams, Fiber 5 grams, Protein 56 grams, SaturatedFat 3 grams, Sodium 1362 milligrams, Sugar 5 grams