Bar Harbor Maine Mussels Recipe

Time40m

Serves4

Steamed with sherry, Calabrian chilies, butter, garlic, roasted fennel

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Ingredients

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1
Clean the Mussels
Rinse the mussels under cold water, scrubbing off any dirt or barnacles. Remove the beards by pulling them off with your fingers. Discard any mussels that are open and do not close when tapped.
2
Roast the Fennel
Preheat your oven to 400°F (200°C). Slice the fennel bulb, toss it with a tablespoon of olive oil, and season with salt and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and caramelized.

3
Sauté Aromatics
In a large pot, melt the butter over medium heat. Add the minced garlic and chopped Calabrian chilies, and sauté for about 2-3 minutes until fragrant.
4
Steam Mussels
Add the cleaned mussels to the pot along with the dry sherry. Cover the pot and increase the heat to high. Steam for about 5-7 minutes, or until the mussels have opened, discarding any that remain closed.
5
Add Roasted Fennel
Once the mussels are cooked, add the roasted fennel to the pot. Stir gently to combine and season with salt and freshly ground black pepper to taste.

6
Garnish and Serve
Transfer the mussels and broth to serving bowls, and garnish with freshly chopped parsley. Serve immediately with crusty bread to soak up the delicious broth.