And honestly, it’s not that tough to do! A slow cooker can can take your comfort food to the next level. It’s perfect. Let mussels cook for 2 minutes before removing the cover and stirring. I love how light it is. If you want to serve these mussels in bowls as a quick shellfish stew, add the lemon-fennel butter to the cooking liquid after you have removed the mussels, then simmer until it thickens slightly and use it as a sauce. Hope you’re doing well and not working too hard! In any event, sickness calls for comfort food. Home » Entrees » Lemon and Fennel Risotto with Mussels. Garnish each with a small fennel sprig and serve immediately. Oops. Not a huuuuge fennel gal but I’d be happy to make this and leave it out. Hope you are getting on with that ice-fishing and keeping warm. So, I guess it’s not true that I never get sick. Oh im jealous about your sicily trip. Thanks for taking the time to comment! Let cool slightly. I’ve said it a million times before and I’ll probably say it a million more times before I leave this world, but risotto is so EASY! I know, I know; I hate referring to mussels’ beards, too. I love how simple it is, but with the freshness of lemon and snap of fennel. but, mussels and clams are on my list of foods to attempt…soon. Feel better! Maybe never. Yup, I’m trying to force sweet dreams upon myself. This looks so incredible! When i get back to ny I’ll definitely do it. May 13, 2013 - Serve the mussels with a grilled baguette for sopping up the broth. Xo, Thank you abdun! WE ARE NOT MARTHA IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM. Xo. I don’t know why I do these things to myself. Mussels are nice when served with bread or frites, but this lemon and fennel risotto with mussels is a complete meal that will satisfy all your comfort food cravings. Sort through the mussel shells and keep the nicest shell from each pair; discard the rest. Discard any mussels that haven't opened. I could eat these clams and mussels every day. I live for mashed potatoes when the weather is cold outside. Serve with crusty bread. Well done! Turn heat to high and put cover on pot. And risotto is the perfect way to bring it. To remove the ‘beard’ that pokes out of the shell, hold the mussel and yank the beard out in the direction of the mussel’s hinge. I went to the house that she shared with Diego Rivera and visited her kitchen. Get well soon!! Add the chopped fennel and cook over high heat, stirring, for 1 minute. Discard any mussels that don’t open and serve with big lemon wedges, the reserved fennel fronds and crusty bread for mopping up the juices. Teach us what you learn. Risotto with mussels is all you need in this negative degree bone-chilling weather. I learned so many of the stories that burned in there. It means spring is coming! All Rights Reserved. But it’s still kinda necessary to take care of them. Xo, I can’t wait either because I’m imagining eating this too ), but I also felt like mussels would be really fabulous in a risotto with lemon and fennel. How did that mole turn out? Not even the chicken pox. xo, Aww so glad you can relate, Lindy. So, please, don’t let risotto intimidate you. The sauce sounds delicious! Once the chicken broth is absorbed, continue to add more, a cup at a time, letting it absorb before stirring and adding more. I even copied down the recipe for mole written on wall to the entrance of her kitchen. Fry for 1 minute, then add the garlic and fry for a further minute. This dish looks delicious, I’m loving all the flavors. I totally agree. Remove the mussels from their shells and transfer to a bowl. Once you got kids, you´re old life will be gone, but in a good way…mostly….! Such an underrated veg in my opinion. This looks like a super delicious meal! Place the pork in a roasting pan. This dish is excellent right off the stove or at room temperature. I’m perfectly happy eating a pile of mussels and a loaf of crusty bread (or frites!! Xo, I love the story that goes with these mussels and clams; reminds me of the good old days and my mom’s clams’ recipe. Grind the fennel seeds in a spice grinder or mortar. What a great way to enrich the experience of just being here. A talent of mine? So nice to see you here, Cynthia!! You can either serve your mussels as is atop the risotto or you can take them out of the shells for ease of eating. Mussels are a restaurant order for me, so it’s interesting that they’re something different for you. Your family will love it. If you find a beard, you simply grab it with your thumb and forefinger and pull it toward the mussel shell hinge. Add saffron, chilli or harissa for an extra kick. And you can’t help but feel connected to your world and the people with whom you share it when you’re eating a giant pot of warmth from the ocean. My own mom just commented that she thought the recipe seemed oddly familiar and that the photos were similar to the ones we had hanging growing up. In addition to the pot of steaming mussels I add a hearty sprig of fresh thyme! Eye catching photos and a lovely recipe! And then add the fennel, onion, and garlic and cook about 3 minutes, until transparent. Oh yum! Ah, beach and ocean breeze… In the meantime, keep drinking in Mexico City! Discard any closed mussels and serve in a shallow bowl with the sauce, scattered with the fennel fronds, along with whatever bread you fancy. But it does happen pretty rarely. Have I mentioned it’s going to be 70 degrees in Napa this weekend?? you’re making me worried about this kids thing. Risotto is like the ultimate comfort food and I love you put fennel in it. This risotto looks amazing – I’ve never tried a version with mussels! vegetables and vitamins!). We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. looks divine and I love the lemony flavor with the fennel, Your risotto looks delicious, like the lemon and of course the mussels…sounds so flavorful the combination of chicken broth and mussels…yum! Cook until tender, about 5 minutes. I’ve been on a risotto kick lately. I’m watching and seeing how it goes with my niece before diving in. Lower the heat to a simmer, cover and steam the mussels until they open, about 8 to 10 minutes, shaking the pot a few times to evenly distribute the ingredients. The sea is so special. Did you see? I’d love to easy this one with you. Add the shallot and garlic and cook over medium heat, stirring to ensure the garlic does not burn for about 1 minute. Now, take care of those beards! Using a slotted spoon, transfer the mussels to a large, shallow bowl (or individual bowls), discarding any mussels that do not open. Yum! Cover, and cook for 10 minutes until the clams and mussels pop open from heat and serve immediately. Balmy even. Or at least the chicken pox. I haven’t actually made the mole yet.