Back to Recipe List
Roasted Mussels with Fennel, Shallots and Dijon Mustard

Roasted Mussels with Fennel, Shallots and Dijon Mustard

20 min

2 Lbs. Cultured Mussels, (always choose fresh, tight shelled shellfish), Washed and cleaned

3 Tablespoons of Blended Olive Oil

1 Fennel Bulb (No Tops), Halved and sliced into ¼” wide strips

2 Shallots, Sliced 1/8” thick

2 Garlic Cloves, Rough Chop

½ Cup Dijon Mustard

¼ Cup Stone Ground Mustard

1 Cup White Wine, Full bodied (Chardonnay or White Burgundy)

½ cup Butter, Unsalted, Softened

¼ cup Italian Parsley, Rough Chop

Fresh Black Pepper

Sea Salt


Wash, clean and sort all mussels. Remove and discard any that are open or fail to close when pinched. Reserve chilled.

Heat Olive oil in pot that has a tight-fitting lid. Select pan that will hold the batch of mussels that when open, will double in volume.

Sauté fennel, shallots and Garlic for 1-2 minutes under medium -high heat. Season with Salt & Pepper

Add Mussels to Fennel mixture in pan. Fold mixture together.

Add Dijon & Stone Ground Mustards, fold into mussels

Splash white wine over mussels and immediately replace top on pot and steam 8-9 minutes

Remove lid, ensure all mussels are open. Add Softened Butter & Parsley

Season with salt and pepper

Divide into 4 shallow dishes and serve with crusty baquette.