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Mussels with Fennel and Italian Beer
Servings
4
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small head of fennel (diced small)
- 2 shallots (chopped fine)
- 1 garlic clove (chopped)
- 1/4 teaspoon kosher salt
- 1 pound mussels (washed and beards removed)
- 1 cup Italian beer (such as Peroni)
- 2 tablespoons tarragon (chopped)
- 2 tablespoons unsalted butter (at room temperature)
- 1/4 teaspoon coarsely ground black pepper
- a few slices of crusty bread to serve
Instructions
- As seen on: Giada In Italy, Episode 5. What Would Nonno Dino Make?
- Heat a 3½ quart soup pan over medium high heat. Add the olive oil and heat another 30 seconds.To the hot pan add the fennel and shallot. Sweat, stirring often with a wooden spoon, for 2 minutes or until fragrant and beginning to soften. Add the garlic and salt and cook another 2 minutes. Add the mussels and stir gently once or twice in order to coat in the oil. Add the beer and stir one more time. Cover with a tight fitting lid and cook for about 4 minutes, stirring halfway through, or until the mussels have opened. Discard any unopened mussels. Stir in the tarragon and the butter and top with the black pepper.
- Serve with crusty bread to dip in the sauce.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 19 grams
- Protein
- 16 grams
- Fat
- 12 grams
- Saturated Fat
- 5 grams
- Cholestrol
- 47 milligrams
- Sodium
- 507 milligrams
- Fiber
- 3 grams
- Sugar
- 5 grams
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