This dish may be prepared a la minute, chopping ingredients as you go.  If you have especially hairy mussels that need a lot of attention you may want to clean them before beginning the preparation.  Otherwise, they can be cleaned while the sauce is simmering.  Hardcore onion lovers should not strain out the solids. You will want to scoop up the delicious chunks with crusty bread.  For the fainter of heart, or if serving to people who claim to not like onions but always devour things with onions in them…cut the vegetables slightly larger and *strain the broth after the mussels have opened, capturing the broth in a bowl beneath the strainer.  You can then pick out the mussels from the solids and place in a serving bowl, and pour strained broth over.  There will still be some pieces clinging to the mussels, but this is Mussels Allium after-all.

 

2T butter

1 fennel bulb

½  sweet onion

¼ c shallot

1 stalk celery

2 green garlic shoots or scallions

4 cloves garlic

1c white wine, I like something hearty yet silky like a Chardonnay or Viognier.

½ c stock or broth (anything mild like chicken, fish or vegetable)

¼ c parsley

2 lbs mussels

Crusty bread

Melt 1T butter in large saucepan or higher sided skillet over med-high heat while chopping fennel into small dice.  Add fennel to pan and stir.

Chop onion to match fennel.  Add to the pan and stir.

Chop shallots and celery and add in the same manner, one by one, stirring between each.

Do the same to green garlic. If using scallions hold off for now.

Grate garlic cloves directly into pan and season vegetables with salt and pepper to taste.

If the veggies have softened sufficiently, add wine. If not, let sweat for a few more minutes. You want the pan hot and the veggies translucent so the wine sizzles when it hits the pan but the veggies have not browned. If some brown too fast turn down the heat.

After adding the wine add the chicken stock. Bring to a simmer while cleaning the mussels.

Add mussels, toss with broth and goodies and cover the pan.

Chop the parsley and the scallions, if using.

Toast up some bread.

After 2 minutes add the remaining 1T butter and toss mussels.  Replace the lid and let go for another 2 minutes until all or most (you may have lost a few in the process) are open.

Strain if you feel necessary (*directions in introduction above).  Pour broth over, top with parsley and scallions and serve.

Cooking time: approximately 35 minutes

Serves 2-4