Photo Credit: Lindsey Galey
Mussels with Fennel and Italian Beer
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
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.