Ingredients
- 1 large fennel bulb
- 2 tablespoons extra virgin olive oil, more for brushing
- 1 large leek, white part only, cleaned and finely chopped
- 4 garlic cloves, smashed and peeled
- Pinch red pepper flakes
- ¾ cup dry white wine
- 3 tablespoons Pernod
- 2 pounds fresh mussels, rinsed
- ⅔ cup chicken or vegetable stock
- ½ pound fresh English peas, shelled 1/2 cup
- 2 tablespoons crème fraîche
- ¼ teaspoon finely grated lemon zest
- Fine sea salt
- 2 slices country-style bread, 1/2-inch-thick
- Nutritional Information
Nutritional analysis per serving (2 servings)
890 calories; 28 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 68 grams carbohydrates; 12 grams dietary fiber; 17 grams sugars; 68 grams protein; 135 milligrams cholesterol; 1851 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Chop and reserve 1/4 cup fennel fronds. Peel and discard the outer layers from the bulb, then finely chop the bulb and coarsely chop the stems.
- Heat the oil in a large pot over medium-high heat. Add the chopped fennel bulb, leek and garlic cloves. Cook until the fennel and leek are golden, 5 to 7 minutes. Add the pepper flakes and cook 30 seconds. Stir in the fennel stems, wine and Pernod. Cook, stirring to scrape up any browned bits from the bottom of the pan, 2 minutes.
- Add the mussels to the pot. Cover tightly and cook until most of the mussels have opened, 5 to 7 minutes (discard any remaining closed mussels). Transfer to a large bowl and cover loosely with foil.
- Heat the broiler. Strain the liquid in the pot through a fine sieve into a small saucepan, pressing down on the solids with a spoon. Add the stock and bring to a simmer over medium heat. Stir in the peas and cook until just tender, 2 to 3 minutes. Whisk in the crème fraîche, lemon zest, salt and chopped fennel fronds. Cover to keep warm.
- Drizzle the bread with oil and place it under the broiler until just golden, about 1 minute. Place a slice of bread into each of two bowls. Mound the mussels on top of the bread, then ladle the broth over everything.
40 minutes
Dining and Cooking