P.e.i. Mussels Recipe

Rinse mussels under cold water, discard any with broken shells, and remove beards by pulling toward the hinge; soak briefly in cold water if very sandy. Pat dry. Thinly shave the fennel bulb (use a mandoline or sharp knife), mince shallot and garlic, zest the lemon and cut into wedges, and chop parsley. Wash and dry spinach.

Toast the bread

Preheat broiler or a skillet over medium-high heat. Brush each bread slice lightly with olive oil (optional) and spread softened butter on top. Toast under broiler 1–2 minutes per side until golden, or toast in skillet 1–2 minutes per side. Immediately rub the warm toast with the cut garlic half for a subtle garlic flavor. Keep warm in a low oven (about 200°F / 95°C).

In a large wide pot or deep skillet with a lid, heat 2 tbs olive oil and 1 tbs butter over medium heat until shimmering.

Add the minced shallot and sauté 2–3 minutes until translucent and soft but not browned. Add the minced garlic and sauté another 30 seconds until fragrant.

Stir in the shaved fennel and cook 2 minutes until slightly softened.

Add the dry white wine and vegetable/seafood stock, increase heat to medium-high, and bring to a simmer. Scrape the bottom of the pan to deglaze any fond.

Pour in the Sambuca and carefully ignite with a long match or let it reduce without flaming (optional step — if you're not comfortable flambéing, simmer 1 minute to cook off some alcohol). Allow the liquid to reduce slightly for 1–2 minutes.

Stir in the heavy cream, Calabrian chili paste, remaining 1 tbs butter, lemon zest, kosher salt, and black pepper. Bring the broth to a gentle simmer.

Add the cleaned mussels to the pot, cover with a tight-fitting lid, and steam for 5–6 minutes, shaking the pot once or twice, until most mussels have opened. Discard any mussels that remain closed after cooking.

Remove the lid and add the fresh spinach and chopped parsley to the pot. Gently fold the greens into the hot broth and mussels for 1–2 minutes until spinach wilts but remains bright green.

Taste the broth and adjust seasoning with additional salt, pepper, or a pinch more Calabrian chili if desired.

Divide the buttery toast among 4 shallow bowls or on a large platter. Spoon mussels and plenty of the Sambuca cream broth over the toast so it soaks up the sauce. Garnish with additional shaved fennel if desired and a squeeze of lemon juice from the wedges.

Serve immediately with extra lemon wedges on the side and crusty bread if desired to mop up remaining broth.