Drunken Mussels (gfm) Recipe

Clean mussels

Rinse mussels under cold running water. Discard any with cracked shells or that do not close when tapped. Using a small knife or your thumb, remove any beard (byssal threads) by pulling toward the hinge. Set mussels in a bowl in the refrigerator while you prepare other ingredients.

Prep aromatics and bread

Thinly slice the fennel bulb, finely chop the shallot, thinly slice the garlic, chop parsley and optional fennel fronds, and cut focaccia into thick slices. Juice the lemon and set aside.

In a large heavy-bottomed pot or wide skillet with a tight-fitting lid, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium heat until shimmering.

Add the chopped shallot and sliced fennel and sweat for 4–5 minutes, stirring occasionally, until softened and translucent but not browned.

Add the sliced garlic, star anise, thyme sprigs, and bay leaf. Cook 1 minute to bloom the aromatics, stirring so garlic does not burn.

Pour in the white wine and the cup of water or stock, then add crushed red pepper flakes, kosher salt, and black pepper. Bring the liquid to a brisk simmer and simmer 3 minutes to burn off some alcohol and concentrate flavors. Taste and adjust seasoning.

Add the cleaned mussels to the pot, cover with the lid, and increase heat to medium-high. Steam the mussels for 4–6 minutes, shaking the pot gently once or twice, until most mussels have opened. Discard any mussels that remain tightly closed after 6 minutes.

Remove the pot from the heat. Using tongs or a slotted spoon, transfer mussels to a warmed serving bowl, leaving the braising liquid in the pot.

Over low heat, stir the remaining 2 tablespoons butter into the braising liquid one piece at a time to create a glossy emulsion (monter au beurre). Add the lemon juice (from the whole lemon) and stir to combine. If you prefer a more pronounced fennel note, fish out the thyme sprigs and star anise, scrape any softened fennel back into the sauce, and simmer 1–2 minutes more.

Taste the sauce and adjust with additional salt, pepper, or a squeeze more lemon if needed.

Pour the glossy sauce over the mussels in the serving bowl. Sprinkle chopped parsley and optional fennel fronds over the top for freshness.

Brush focaccia slices lightly with a teaspoon of olive oil and toast in a 400°F (200°C) oven or on a grill pan until golden and crisp at the edges, about 5–7 minutes. Alternatively, warm slices briefly in the oven while mussels finish.

Serve the drunken mussels immediately with toasted focaccia for dipping into the fragrant white-wine and anise-infused broth. Provide bowls for discarded shells and a spoon to enjoy the sauce.