Roasted Mussels with Fennel, Shallots and Dijon Mustard
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
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.