Drunken Mussels Recipe

Clean and inspect mussels

Rinse mussels under cold running water. Discard any with cracked shells or that do not close when tapped. Pull off any beards by giving a firm tug toward the hinge. Place cleaned mussels in a bowl and sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper; set aside in the refrigerator while preparing aromatics (do not soak).

Prepare aromatics

In a large, heavy-bottomed pot or Dutch oven over medium heat, add 1 tbsp olive oil and 4 tbsp unsalted butter. When butter is melted and foaming, add the chopped onion, shallot, and sliced fennel. Sauté, stirring occasionally, until the vegetables are softened and translucent, about 6–8 minutes.

Add aromatics and spices

Add the minced garlic, 2 pieces of star anise, and 1/4 tsp red pepper flakes. Cook, stirring, until fragrant, about 30–45 seconds, taking care not to brown the garlic. This will infuse the butter with the anise/fennel flavors.

Deglaze and build the broth

Pour in 1 cup dry white wine to deglaze the pot, scraping up any browned bits. Increase heat to medium-high and let the wine simmer briskly for 2 minutes to reduce slightly. Add 1/2 cup low-sodium chicken or seafood stock and bring the liquid to a simmer.

Cook mussels

Add the cleaned mussels to the pot, cover with a tight-fitting lid, and steam for 4–6 minutes, shaking the pot once or twice, until most mussels have opened. Use tongs to transfer opened mussels to serving bowls as they open if you prefer. Discard any mussels that remain closed after 6 minutes.

Finish the sauce

Remove the pot from heat. Remove and discard the star anise pieces. Stir in 1 tbsp fresh lemon juice and 2 tbsp cold unsalted butter, swirling the pot until butter melts and the sauce becomes glossy and slightly thickened. Taste and adjust seasoning with salt and pepper as needed. Stir in chopped fennel fronds and parsley.

Prepare focaccia

While mussels cook, preheat a broiler (or grill) to high. Brush focaccia slices lightly with 2 tbsp olive oil and toast under the broiler or on a grill until golden and crisp at the edges, about 1–2 minutes per side. Watch carefully to avoid burning.

Plate and serve

Divide mussels and broth among shallow bowls. Spoon the glossy anise-fennel broth over the mussels. Serve immediately with toasted focaccia on the side for dipping and lemon wedges. Garnish with additional parsley if desired.