Mussels with Braised Fennel
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 ounces dry salami made with fennel seeds, diced (optional)
- 1 small bulb fennel, thinly sliced (about 1 cup), fronds reserved for garnish
- 1 small onion, thinly sliced pole to pole (about 1 cup)
- 4 medium cloves garlic, thinly sliced
- Kosher salt and freshly ground black pepper
- Pinch red pepper flakes, plus another pinch for garnish
- ½ cup vermouth or dry white wine
- ¼ cup pastis or Pernod (optional)
- ½ cup heavy cream or crème fraîche
- 2 pounds mussels, scrubbed and debearded
- Crusty bread, like a sourdough, drizzled with olive oil and toasted
Instructions
- Heat oil in a large saucepan or Dutch oven over high heat until shimmering. Add salami and cook, stirring, for 30 seconds. Add fennel, onion and garlic. Reduce heat to medium, season with salt and pepper; and cook, stirring, until vegetables are softened but not browned, about 5 minutes. Add red pepper flakes and cook until fragrant, about 30 seconds. Add vermouth (or wine) and pastis (or Pernod). Increase heat to high and bring to a boil. Add mussels, stir, cover and cook, shaking pan constantly and peeking every 30 seconds to stir. As the mussels open, transfer them with tongs to a warm serving bowl. Discard any mussels that haven’t opened after 3 or 4 minutes. Cover the bowl to keep mussels warm. Add the cream (or crème fraîche) to the pan and heat through, taking care not to let it boil. Taste for salt and pepper, then pour the broth over the mussels. Garnish with reserved fennel fronds and pepper flakes. Serve immediately with toasted bread to soak up every last drop of broth.
