Name: Mussels with Fennel & Potato Wedges
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4-6
Ingredients: 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 small fennel bulb, cored and finely diced (reserve the fronds for a garnish); 1 shallot, finely chopped; 2 garlic cloves, minced; ½ teaspoon smoked paprika; ¼ teaspoon ground allspice; ⅓ cup dry white wine; ⅓ cup dry hard cider; 1 tablespoon maple syrup; 2 pounds fresh mussels, scrubbed and debearded; ¾ cup heavy cream; 1 teaspoon whole grain mustard; Zest of 1 small orange; Salt and black pepper to taste

Mains

Mussels with Fennel & Potato Wedges

Author: Mary DiSomma

My love for mussels goes all the way back before my childhood. My grandfather was a fisherman in Italy, and my grandmother always knew what to do with his catch. She served mussels in a sauce so good you had to mop up every last drop—and a loaf of crusty bread always goes great with steamed mussels.

This flavorful gourmet recipe is one of my favorites—it’s comforting yet elegant, with the subtle sweetness of fennel, rich cream, and just enough white wine to brighten it all up. Paired with roasted potato wedges, it’s an elegant seafood dish that proves simple ingredients can come together in extraordinary ways.

Ingredient Tips

Mussels are delicate, which means they don’t need much cooking time. The golden rule of cooking mussels is simple: steam them just until they open up—then stop! Any mussels that don’t open should be discarded. Overcooking will make them tough and rubbery. As soon as they pop open, you’re done.

Bad mussels usually have broken shells, give off a strong odor, or stay closed after cooking. Always trust your nose—fresh mussels smell briny, like the ocean, not sour, unpleasant, or off.

Preparation + Preservation Tips

Preparing mussels is really simple, especially once you’ve done it a few times. Scrub each mussel’s shell under cold water, remove their beards, and keep them chilled until you’re ready to start cooking. Remember that mussels are best enjoyed fresh. I recommend cooking them the same day you purchase them—and only make as much as you’ll eat!

Yes, you do need to soak mussels before cooking, but it’s quick and easy. Fresh mussels need to be cleaned before cooking. Give them a good rinse under cold water, scrub away any grit, and debeard them (pulling away the fibrous threads sticking out of the shell). Some people soak them briefly in salted water to encourage them to release sand, but a good scrub is usually enough.

If a mussel is still tightly closed, it’s not cooked. Unlike some types of meat, mussels can’t be undercooked in a way that leaves them safe to eat. If they don’t open up during cooking, they’re not edible. And don’t try to force it either—if it’s bad, just throw it away.

Mussels are finished cooking as soon as their shells open. This usually takes about 6 to 7 minutes of steaming. Don’t leave them on the heat longer than necessary: they’ll continue to cook in the hot broth even after the heat is off, and you don’t want them overcooked either!

Extra Tips

Dry white wine is the classic choice for steamed mussels. Think Sauvignon Blanc, Pinot Grigio, or even a crisp Chardonnay. These wines bring acidity and brightness to the table, which balances out the richness of the cream in this dish. If you’d like to play with different flavors, a dry hard cider (like the one in this recipe) also works well. White wines and hard ciders both pair well with potato wedges, too—so be sure and make a batch of my roasted potato wedges recipe, too!

Roasted Potato Wedges➝

I want to encourage people to feel confident to try new things in the kitchen and to be inspired to share more meals with friends and family.

It’s easy to collect recipes and save them for “some day.” I believe recipes are for making. Let's do it together. Join me in exploring the world through food!