½cupchopped mixed fresh herbssuch as chives, parsley and cilantro
flaky sea salt and olive oil,for serving
Instructions
In a large pot melt 6 tablespoons butter over medium-high heat.
Add 2 chopped shallots and 4 sliced cloves garlic; season with salt and cook until shallots start to soften, about 5 minutes.
Add 1 teaspoon crushed fennel seeds and ½ teaspoon red pepper flakes; cook until shallots and garlic start to take on some color, about 5 minutes.
Add 1½ cups wine and 2 teaspoons Dijon; cook until slightly reduced, about 5 minutes.
Add 1½–2 pounds mussels, stir to coat, then cover with tight-fitting lid. Steam mussels until they open, 5–8 minutes.
Dump mussels and sauce into a large bowl. Sprinkle ½ cup mixed chopped herbs over top. Finish with a sprinkling of flaky sea salt and a drizzle of olive oil. Serve immediately.
Store any leftover cooked mussels in their broth in an airtight container in the refrigerator for up to 1 days. You can also freeze them for up to 3 months.
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