Mussels and Fennel Cooked in White Wine

Mussels and Fennel Cooked in White Wine
Rebekah Hubbard


1.5pounds mussels
1/3cup flour
2tablespoons oil
1 small fennel bulb, thinly sliced
3 cloves garlic
1can crushed tomatoes, drained
1cup dry white wine
3tablespoons roughly chopped parsley
1teaspoon kosher salt
1tablespoon lemon juice
1/4 teaspoon red pepper flakes
additional salt, freshly ground black pepper, and parsley for topping
bread for dipping


  1. To begin, place mussels in 3-4 quarts of cold water with the flour. Allow to soak for 30 minutes. After 30 minutes, discard their “beards” (pull off with your hands) and discard any mussels that haven’t closed up tight.
  2. Heat the oil in a Dutch Oven or large saucepan. Cook the fennel and garlic for about five minutes, then add the tomatoes, wine, parsley, salt and lemon juice. Bring to a boil, then add the mussels to the pot and stir. Turn the heat to medium (or, a light simmer) and cover, cooking for about 10 minutes. Discard any mussels that haven’t opened back up.
  3. Serve in bowls, making sure to get plenty of broth and veggies in each along with the mussels. Sprinkle with red pepper flakes and any additional toppings desired. Serve with a crusty loaf of bread.

This recipe from Honest Cooking was posted with permission and originally appeared as Steamed Mussels with Fennel and White Wine on PDX Food Love