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Steamed Mussels with Fennel, White Wine and Tarragon

This French classic is revisited and adapted, it's and amazing yet simple dish highlighting Mussels!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients
  

  • 8 tablespoons unsalted butter softened
  • 6 cloves garlic minced
  • 1/4 cup minced fresh tarragon
  • kosher salt and fresh cracked black pepper
  • 1 12 " baguette cut on the bias into 12 (1" inch thick slices)
  • 1 bulb fennel remove the stalks, quarter the bulb, cored and chopped
  • 1 1/2 cups dry white wine like a Pinot Grigio
  • 4 pounds mussels scrubbed and de-bearded

Instructions
 

  • Prepare your oven by adjusting the oven rack 4 inches from your broiler element and the heat broiler.
  • Combine the butter, garlic and 2 tablespoons of the tarragon, 1/2 teaspoon kosher salt and 1/2 teaspoon fresh cracked pepper in a small bowl. Spread 5 tablespoons of the butter mixture on a single side of the baguette slices. Place the slices on a wire rack on a rimmed baking sheet, butter side up.
  • In a large Dutch oven over medium heat melt 1 tablespoon of the butter mixture and allow to cook until the garlic is fragrant, this should only take about 30-40 seconds. Add the fennel and place the cover on and allow to cook until softened, this should take about 2 minutes. Stir in the wine and 1/2 teaspoon salt. Bring to a simmer and allow to cook with out the lid for an additional 3 minutes. Then add the mussels to the pot and place the lid and allow to cook until the mussels are open, this will only take about 5-8 minutes, stir twice only. Remove the pot from the direct heat and transfer the cooked mussels to individual serving bowls by using a slotted spoon that will allow the mussel stock to remain in the Dutch oven.
  • At this point, broil the baguette slices until they are just reach a light brown consistency. Stir the remaining butter mixture and the remaining tarragon into the reserved mussel stock and adjust the seasoning with kosher salt and black pepper to taste. Prior to serving pour the over the mussels and serve with your toasted baguette slices.

Notes

Adapted from Cooks Country