Spring Mussels with Leeks & Fennel

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.