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magazine mussel and fennel bisque
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From raw slaws to cozy pastas, these dishes prove fennel’s prowess.
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This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch.
5.0
(4.95)
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Plus mayo bread, because we can.
4.3
(4.29)
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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.
4.5
(4.5)
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Fresh fennel adds crunch against thinly sliced steak and pillowy focaccia.
5.0
(5)
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Caramelized fennel is a revelation, especially when tossed with hot pasta and lots of Parmesan.
5.0
(4.89)
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Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.
4.3
(4.33)
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Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup.
4.0
(3.76)
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Customize the flavor profile of the finished dish by stirring some curry powder or Dijon mustard into the cooking liquid. This is part of BA's Best, a collection of our essential recipes.
4.0
(3.82)
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Pulling mussels from the shell is a delightfully hands-on way to get your lean protein. The little black shellfish are easy to cook; the only trick is to sort them carefully beforehand. Toss out any cracked shelled mussels, as well as any open ones that don’t close up tight when you squeeze them. The beards are the tough little fibers that help mussels cling to rocks; to remove them, just pinch the hairy fibers with a clean kitchen towel and pull. Don’t do this much before cooking, though, becau.…
4.4
(4.4)
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Even though we could devour every last one of these hearty stuffed mussels on our own, we recommend making this feast a group activity.
3.4
(3.38)
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A bowl of velvety grits and saucy shrimp with Carla Hall’s herbaceous potlikker at the base of it all.
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(5)
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When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.
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(4)
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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.
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Make any modifications that suit you and the preferences of your eaters: Onions in place of shallots; carrots for fennel; add garlic; omit the cayenne; a splash of cream instead of butter, as you wish.
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(5)
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The dressing would also be crazy delicious on virtually any vegetable—cooked or raw.
4.6
(4.64)
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Let bivalves be bivalves with these great mussels recipes.
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All those spices and sauces add up to some truly complex flavors. (This recipe was developed with IBM's Chef Watson.)
4.0
(3.91)
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A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel.
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(5)
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Bright, fresh, colorful, and easy to eat with one hand, this take on the classic Peruvian mussels dish is a great cocktail snack.
5.0
(5)