Anthony Bourdain's Moules Recipe Will Transport You | Back to Bourdain E47

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Chicken broth provides a savory base without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is a cost-effective substitute.

Cut the mussels in half and clean them, discarding any dead ones.

Slice the fennel bulb in half and remove the core, then thinly slice it.

Thinly slice one medium-sized red onion.

Heat a quarter cup of olive oil in a pot over medium heat.

Add the sliced fennel and onion to the pot and let them sweat.

Crush four cloves of garlic and add them to the pot after the fennel and onion have cooked for a few minutes.

Add white wine to the pot and bring it to a boil.

Add half of the mussels to the pot, cover with a lid, and cook until they open, about 7 minutes.

For the Portuguese version, add thinly sliced chorizo to the pot with olive oil and half a white onion, cooking until the onions soften.

Add garlic and then white wine, bringing it to a boil again.

Add the remaining mussels, cover, and cook until all mussels are open, about 8-10 minutes.

Finish with chopped parsley, cilantro, and a knob of butter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens