The champagne is what makes this dish sing!

Serves 6

3 lbs mussels, cleaned, in the shell

3 tablespoons olive oil

3 medium-sized shallots, finely chopped

3 large cloves garlic, pressed

1 fennel bulb, trimmed and thinly sliced

1 tablespoon fennel seeds

1 cup Champagne

1⁄4 cup parsley, finely chopped

sea salt & fresh ground pepper, to taste

  1. Heat the oil in a large pot over medium heat.
  2. Add the shallots and garlic, and let simmer 2 to 3 minutes.
  3. Add the fennel, fennel seeds, Champagne, and mussels, and turn heat to high.
  4. Bring mixture to a boil, then cover the pot and steam for 7 to 8 minutes, shaking the pot every so often.
  5. Remove any shells that did not steam open on their own and portion out remaining mussels into bowls.
  6. Return the mixture to a boil.
  7. Add the parsley, sea salt, and fresh ground pepper.
  8. Exactly 1 minute later, pour mixture over the mussels.
  9. Serve while hot.

TIP:

Photography by Recipes+food styling by Diana Perrin of Casa de Perrin Prop styling+artwork by Alicia Buszczak Photography by Andrea Bricco

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