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Rhode Island Steamed Mussels

Updated February 23, 2016
(1 Votes)

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This image courtesy of Tom Eckerle

Place the mussels in the freezer for 10 minutes before cooking so they will open faster.

Serves6 to 8

Cooking Methodsteaming

CostModerate

Easy

Total Timeunder 30 minutes

One Pot MealYes

OccasionCasual Dinner Party, Cooking for a date

Recipe Coursehot appetizer, main course

Mealdinner

Taste and Textureherby, juicy

Ingredients

  • ¼ cup olive oil
  • 2 cups dry white wine
  • 1 small fennel bulb – halved, cored, and cut into 2 – inch julienne
  • 4 quarts mussels, scrubbed and debearded
  • 1 bunch scallions, including some of the green, thinly sliced lengthwise
  • 1 teaspoon finely chopped cilantro
  • ½ cup chopped fresh dill
  • Freshly milled black pepper

Instructions

In a large kettle, combine the oil and wine over high heat.

Bring to a boil, add the fennel julienne and reduce the heat to low. Simmer until tender, about 8 minutes. Increase the heat to moderately high and add the mussels and remaining ingredients. Cover tightly and steam until the mussels open. Discard any that do not open.

Serve the mussels in heated bowls with some of the liquid ladled over.

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