Mussels with Fennel and Coconut

March 21, 2013


Author Notes: I first made this when I was craving mussels and wavering between a coconut curry or a wine and fennel, so I decided why not both? I strongly recommend some good crusty bread for dipping and a glass of something pink or white or bubbly alongside ...aargersi

Serves: 2

Ingredients

  • 2 pounds scrubbed black mussles
  • 1 - 13.5 ounces can coconut milk
  • 1 bulb fennel - quartered, cored and thinly sliced (about 2 c)
  • 1/2 medium yellow onion - quartered and thinly sliced (about 1 C)
  • 2 tablespoons olive oil
  • 2 tablespoons minced ginger root
  • 1 pinch red pepper flakes
  • 1/2 cup fish stock (or sub chicken broth or clam juice)
  • 3 very large basil leaves, chopped
  • 2 tablespoons pernod
  • juice from one lemon
  • 3 tablespoons chopped fennel frond
  • salt to taste
In This Recipe

Directions

  1. In a very large covered skillet - heat the oil to medium high. Add the onions and a pinch of salt, and saute for 3-4 minutes until they begin to sweat. Add in the fennel and ginger, and cook for 3-4 more minutes. Add in the pepper flakes, then the pernod, coconut milk and broth or stock. Bring this to a boil then add the mussels, toss, and cover.
  2. Cook until the mussels open. This should just take 3-4 minutes. Discard any unopened mussels. Taste the broth for salt, and add a bit if needed.Stir in the basil and fennel frond, squeeze the lemon over everything, and serve. Make sure each bowl full gets lots of the liquid and bread for slopping through it!

More Great Recipes:
Pernod|Fennel|Milk/Cream|Mussel|Seafood|Coconut|One-Pot Wonders|Spring|Summer|Entree

Reviews (4) Questions (0)

4 Reviews

TheWimpyVegetarian March 26, 2013
Coconut is one of my new favorite flavors to play with. For a long time I steered clear, but now I'm totally on board. I love this, aargersi!
 
lapadia March 23, 2013
Delish...love the touch of Penrod!
 
mrslarkin March 21, 2013
Yowza. These sound deelish. And easy peasy.
 
QueenSashy March 21, 2013
This looks divine and I cannot wait to make it.