Moules à la Grecque

Name: Moules à la Grecque
Yield: Serves 4
Cuisine: French
Ingredients: ¼ cup/56 ml olive oil; salt and pepper; 1 tsp/5 g fennel seeds; 1 tsp/5 g coriander seeds; juice of 1 lemon; 1 fennel bulb, cored and thinly sliced; 4 garlic cloves, crushed; 2 shallots, sliced thin; 1 cup/225 ml white wine; 6 lb/2.7 kg mussels, scrubbed and debearded (just before cooking)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Les Halles Cookbook

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?

Ingredients

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

Americas
Europe
United States
United Kingdom
Fish course
Starter
Pescatarian
Labour Day
Gluten-free
New York
Winter
Summer

Method

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.