Steamed Mussels with Oranges & Fennel

Recipe By: Calphalon Team  -  Originally Published: 9/24/2009


A light seafood dish that pairs beautifully with a Grigio or Muscadet.

  • Servings: Serves 4
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 30 Minutes
  • Level: Beginner
  • Course: Entrée


1/4 c. unsalted butter

4 garlic cloves, minced

1/2 Vidalia or sweet onion, julienned (about 1/2 c.)

1 c. fennel bulb, finely sliced (white portion only)

1 Tbsp. fennel seeds

1 c. dry, white wine

1 Tbsp. orange zest

1 c. fish stock

3 lbs. mussels, scrubbed well and beards removed (just before cooking)

sea salt and freshly ground black pepper​


In a 3- or 4-qt. sauté pan, melt the butter over medium heat.  Add the garlic, onion, fennel and fennel seeds and cook, stirring occasionally, until sliced fennel is softened, 5 - 6 minutes.  

Stir in the wine and orange zest. Increase the heat to high and boil for 1 minute.  

Add the stock and return the mixture to a boil.  

Add the mussels and cover the pot.  Cook over high heat for 4 - 5 minutes or until the mussels have opened.  

Discard any mussels that do not open before serving.  Season to taste with salt and pepper.  

Divide the mussels into 4 bowls.  Ladle some of the hot stock into each bowl and serve with crusty bread for dipping.​