MUSSELS WITH FENNEL DUO

Mussels with Fennel Duo image

Yield Serves 4

Number Of Ingredients 9

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1 tablespoon fennel seeds
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 cup thinly sliced fennel (from 1 large or 2 small bulbs)
Kosher salt
2 (3-inch-long) strips lemon zest (removed with a vegetable peeler)
4 pounds mussels, beards trimmed, washed well
1/2 cup dry white wine, such as Sauvignon Blanc
1/4 cup loosely packed fresh basil leaves

Steps:

In a large, wide pot that can comfortably hold the mussels, toast the fennel seeds over medium-high heat until fragrant. Add the oil, butter, fennel, and a pinch of salt. Raise the heat to high and cook until the mixture is bubbling and fragrant, about 2 minutes. Stir in the lemon zest.
Add the mussels and wine and cover. Cook, shaking the pot occasionally, just until the mussels open, about 10 minutes. Toss in the basil leaves.
Divide the mussels and all of their cooking liquid among serving bowls.