A&M: Here you have all the flavors that go so well with mussels—fennel, saffron, thyme, tomatoes, vermouth, and of course (something we love!), Pernod. You do a little chopping, then add the ingredients a few at a time to the pot. In a few short minutes, you have a fragrant and delicious mussel stew, a dinner for one that underlines the importance of treating yourself well, even when alone. And you can quadruple the recipe for a party.
Lastnightsdinner said she “learned to love mussels in college, when I spent many an evening with my beau at the Cadieux Café, located on the east side of Detroit, where I grew up. The place had an amazing jukebox and a stellar array of Belgian beers, and it served mussels in a multitude of ways: stuffed, steamed, on the half shell, or bathed in flavorful broths. There was a preparation for just about anyone. I love mussels to this day and indulge in them often, as they’re inexpensive, sustainable, and versatile, but this is probably my favorite way to eat them. The rule of thumb for an entrée portion of mussels is one pound per person, but I never seem to be able to finish a whole pound on my own—especially when you factor in the crusty bread that is an essential accompaniment to this dish. Your mileage may vary.”
1 pound mussels, scrubbed and debearded
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1½ cups thinly sliced leeks, white and pale green parts only
1 small fennel bulb, cored and chopped or thinly sliced (about 1 cup), plus a few fronds for garnish
Kosher or sea salt
1 to 2 pinches saffron threads
2 (or more, if you’re solo) fat garlic cloves, peeled and smashed
1 tablespoon fresh thyme leaves
½ ounce (1 tablespoon) Pernod or other anise liqueur
4 ounces (½ cup) white vermouth or dry white wine
1 cup crushed tomatoes with juice
¼ cup heavy cream
ABOUT THE COOK
To learn more about lastnightsdinner, see her recipe for Smoky Pork Burgers with Fennel and Red Cabbage Slaw. You can also see her recipes for Seared Scallops with Spring Onion and Tarragon Cream and Beef Chopped Salad.
WHAT THE COMMUNITY SAID
mrslarkin: “Made these today. Simple recipe, delicious results! The sauce is so tasty—even without the cream. Definitely a keeper, this one.”