Moules à la Grecque

Preparation info
  • Serves


    • Difficulty


Appears in

By Anthony Bourdain

Published 2004

  • About

This one’s a nice departure from the summer-style mussel recipes so far, a dish more suited to fall and winter, or post–Labor Day New England. You know, fluffy sweater and shorts, tourists all gone…that crisp, cool Cape Cod light. Okay, I don’t live that way either. But it sounds good, right?


  • ¼ cup/56 ml olive oil
  • 1 fennel bulb, cored and thinly sliced


Heat the olive oil in the pot. Add the fennel, shallots, and garlic and cook, stirring occasionally, until soft. Stir in the white wine, lemon juice, coriander and fennel seeds, and salt and pepper and bring to a boil. Add the mussels. Slap on the lid. Cook until done. Shake. Cook for another minute. Shake again. Serve.