Mussels with Fennel and Lovage

Ingredients for Mussels with Fennel and Lovage

• 1.8kg mussels, scrubbed, debearded

• 1 fennel bulb, trimmed, cut into 1" cubes or thinly sliced

• 240ml verjus (or 60ml apple cider vinegar and 180ml white grape juice)

• 80ml dry white wine

• 60ml (1/2 stick) unsalted butter, cut into 1/2" pieces

• 1 cup lovage leaves or celery leaves, divided

• Kosher salt and freshly ground black pepper

• Ingredient info: Verjus is available at specialty foods stores, chefshop.com, and terrasonoma.com.

How to make Mussels with Fennel and Lovage

Heat a large heavy pot over high heat until very hot. Add mussels, fennel, verjus, and wine. Cover and cook, stirring frequently, until mussels fully open (discard any that do not open). Using a slotted spoon, transfer mussels and fennel to a serving platter.

Simmer liquid in pot for 1 minute; whisk in butter and 1/2 cup lovage leaves. Season to taste with salt and pepper (and additional vinegar if using grape juice). Spoon over mussels, leaving any sediment behind. Garnish mussels with remaining 1/2 cup lovage leaves and serve immediately.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.