Name: Steamed Mussels With Fennel and Tarragon
Yield: 2 Servings
Ingredients: 1 tablespoon olive oil; 1 small fennel bulb, finely chopped; 2 medium shallots, finely chopped; 2 garlic cloves, finely chopped; Kosher salt; 2 pounds mussels, scrubbed, debearded; 1 cup Italian beer; 3 tablespoons unsalted butter, room temperature; 2 tablespoons chopped tarragon; Toasted slices of country-style bread (for serving)

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Alex Lau

De Laurentiis uses Peroni, an Italian beer, for this 20-minute dish, but any light-bodied lager will work and make a perfect drink pairing as well.

Recipe notes