Mussels with white wine is my favorite meal to serve to guests. Other than some chopping, there’s nothing to it; the ingredients are inexpensive, and the results are sublime. A piled-high bowl of mussels in a luscious, flavorful broth is a thing of beauty. Serve with a large slice of garlicky toasted bread or a heaping pile of salty French fries.
Ingredients
Aioli
- ¾ cup mayonnaise
- 2 garlic cloves, mashed to paste
- ¼ cup finely minced fresh tarragon
- Salt
Mussels
- 4 pounds mussels
- 4 tablespoons butter
- 6 garlic cloves, finely chopped
- 2 shallots, chopped
- 2 stalks celery, chopped
- 1 bulb fennel, chopped (reserve the fronds for garnish)
- 2 cups dry white wine
- 2 tablespoons chopped fresh tarragon
- Toasted bread or French fries, for serving
How to Make It
- To make the aioli, combine the mayonnaise, garlic, and tarragon in a small bowl and mix well. Season with salt to taste and set aside.
- Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any that are cracked.
- In a large cast-iron Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add the garlic, shallots, celery, and fennel, and cook until soft but not colored, stirring often, about 3 minutes.
- Add the mussels, wine, and tarragon. Immediately cover the pan and increase the heat to high. Cook for 3 minutes, shaking the pan once or twice.
- Remove the lid, add the remaining 2 tablespoons butter, and stir. Cover and cook for 3 minutes longer, again shaking the pan once or twice.
- To serve, divide the mussels and broth among warmed bowls. Garnish with aioli and chopped fennel fronds. Serve with toasted bread or French fries to sop up the broth.
