Mussels with Fennel and Lovage

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This elegant dish of steamed mussels with fennel and lovage offers a refined twist on a coastal classic. The mussels are gently steamed in a bright, acidic base of verjus and white wine, which perfectly balances the natural sweetness of the seafood. Fennel adds a delicate aniseed note, while the lovage provides a punchy, herbaceous finish reminiscent of celery and parsley. It is a light yet deeply flavourful meal that feels special without requiring hours in the kitchen.

As a dairy-free friendly option, this recipe relies on fresh, high-quality ingredients to provide a rich depth of flavour. Served with crusty sourdough to soak up the aromatic broth, it makes a wonderful weekend lunch or a sophisticated starter for a dinner party. Lovage can be substituted with tender celery leaves if it is difficult to find, ensuring you still achieve that signature savoury edge that defines this fragrant seafood platter.

Ingredients for Mussels with Fennel and Lovage

1.8kg mussels, scrubbed, debearded
1 fennel bulb, trimmed, cut into 1" cubes or thinly sliced
240ml verjus (or 60ml apple cider vinegar and 180ml white grape juice)
80ml di vino bianco secco
60ml (1/2 stick) unsalted butter, cut into 1/2" pieces
1 cup lovage leaves or celery leaves, divided
Sale kosher e pepe nero macinato fresco
Ingredient info: Verjus is available at specialty foods stores, chefshop.com, and terrasonoma.com.

How to make Mussels with Fennel and Lovage

Heat a large heavy pot over high heat until very hot. Add mussels, fennel, verjus, and wine. Cover and cook, stirring frequently, until mussels fully open (discard any that do not open). Using a slotted spoon, transfer mussels and fennel to a serving platter.

Simmer liquid in pot for 1 minute; whisk in butter and 1/2 cup lovage leaves. Season to taste with salt and pepper (and additional vinegar if using grape juice). Spoon over mussels, leaving any sediment behind. Garnish mussels with remaining 1/2 cup lovage leaves and serve immediately.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.