Mussels with Fennel and Lovage

Name: Mussels with Fennel and Lovage
Yield: 6 Servings
Ingredients: 4 pounds mussels, scrubbed, debearded; 1 fennel bulb, trimmed, cut into 1-inch cubes or thinly sliced; 1 cup verjus (or 1/4 cup apple cider vinegar and 3/4 cup white grape juice); 1/3 cup dry white wine; 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces; 1 cup lovage leaves or celery leaves, divided; Kosher salt and freshly ground black pepper

By Rene RedzepiPhotographer Ditte Isager

February 9, 2012

Image may contain Plant Food Vegetable Animal Seafood Lobster and Sea Life

When gooseberries are in season, Redzepi juices them to flavor this dish. Verjus (a tart bottled juice made from unripe grapes) or a combination of white grape juice and cider vinegar make great substitutes.

Recipe notes