START TO FINISH: 35 minutes
SERVINGS: 4
Fresh mussels cook quickly, making them an ideal weeknight dinner. We steam them in dry vermouth scented with shallots, fresh fennel and fennel seed. Crème fraîche whisked in at the end adds richness and rounds out the other flavors. Serve warm, crusty bread on the side for soaking up the broth.
Don’t add the mussels to the pot until the liquid reaches a full boil. A big burst of heat helps the mussels open quickly, keeping them tender and succulent.
2 tablespoons salted butter
2 large shallots, halved and thinly sliced
1 medium fennel bulb, trimmed, halved, cored and thinly sliced
2 medium Fresno chilies, stemmed and sliced into thin rings
2 teaspoons fennel seeds
Kosher salt
2 cups dry vermouth
6 sprigs fresh thyme
3 pounds mussels, scrubbed and debearded
½ cup crème fraîche
⅓ cup lightly packed fresh tarragon
In a large Dutch oven over medium, melt the butter. Add the shallots, fennel, chilies, fennel seeds and ½ teaspoon salt. Cook, stirring, until the vegetables have softened, 4 to 6 minutes. Stir in the vermouth and thyme and bring to a simmer. Cover, reduce to low and cook for about 5 minutes.
Bring the liquid to a boil over medium, then add the mussels. Cover and cook until the mussels just begin to open, about 4 minutes. Off heat, let the mussels continue to steam, covered, until fully open, another 3 to 5 minutes, quickly stirring once halfway through.
Using a slotted spoon, transfer the mussels to a serving bowl. Remove and discard the thyme along with any mussels that fail to open. Bring the cooking liquid to a simmer over medium and cook until reduced to about 2 cups, 5 to 6 minutes. Whisk in the crème fraîche and return to a simmer. Pour over the mussels and sprinkle with tarragon.