Spring Mussels with Leeks & Fennel
Spring Mussels with Leeks & Fennel
Recipe by Fran Allen
Ingredients
11
Time
15m
Serves
2
Mussels make a quick, delicious meal — perfect for hosting, sharing, or a weeknight dinner. This spring twist on classic mussels and garlic uses seasonal produce like leeks and fennel for a bright, delicate flavour. Serve with frites, pasta, salad, or a loaf of bread to soak up the amazing broth!
Dinner
Appetizer
Quick Meal
30-Minute Meal
Ingredients
2 lbs
Fresh Mussels
cleaned
2 Tbsp
Extra-Virgin Olive Oil
1
Leek
thinly sliced (about 1/2 cup)
1/2 cup
Fennel
finely chopped
4
Garlic Cloves
minced
1/4 tsp
Sea Salt
1 tsp
Chili Flakes
1/2 cup
Dry White Wine
2 Tbsp
Salted Butter
1 Tbsp
Fresh Parsley
chopped (for garnish)
1 Tbsp
Lemon Zest
for garnish
Instructions
1
In a large, deep pan (with a lid), heat 2 tablespoons of olive oil over medium heat. Add the sliced leek and sauté for 2–3 minutes until translucent. Stir in ½ cup chopped fennel, 2 tablespoons minced garlic, ¼ teaspoon sea salt, and 1 teaspoon chili flakes. Cook for another 2–3 minutes until fragrant and slightly golden.
2
Pour in ½ cup dry white wine and add 2 tablespoons of salted butter. Stir to combine and let simmer for 1–2 minutes.
3
Add the cleaned mussels to the pan, cover with the lid, and steam for about 8–10 minutes. Shake the pan gently once or twice while cooking. The mussels are ready when most have opened. Discard any mussels that do not open.
4
Remove from heat. Sprinkle with 1 tablespoon lemon zest and 1 tablespoon chopped parsley. Optionally, squeeze over a little fresh lemon juice. Serve immediately with bread, pasta, frites, or salad.
5
Notes: To clean mussels: Soak in salted cold water for 20 minutes to purge sand and impurities. Scrub the shells and remove any beards before cooking. If you prefer not to use wine: Substitute with ½ cup chicken, vegetable, or seafood broth.
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More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
