A deliciously bright and savory dish of mussels steamed in beer, sautéed fennel and shallots, and a touch of citrus and coriander. Serve with grilled crusty bread to finish off this tempting broth.
2 pounds mussels
3 tablespoons extra virgin olive oil
2 small fennel bulbs, sliced thin
2 shallots, minced
4 cloves garlic, minced
12 ounces Miller Lite
3 sprigs thyme
2 tablespoons lemon juice
1 tablespoon orange juice
½ teaspoon coriander
1 teaspoon flaked sea salt
2 tablespoons fennel fronds
Grilled country bread
Sort mussels discarding any that are broken or won’t close. Rinse mussels thoroughly and place in a bowl of cold water.
In a large sauté pan or wok, heat 1 tablespoon of oil over medium heat. Sauté fennel, shallots, and garlic with a pinch of salt until softened, about 5 minutes. Add Miller Lite, thyme, lemon and orange juice, and coriander and bring to a boil over high heat.
Drain mussels, add to the boiling broth, cover and cook until mussels open completely, about 8 to 10 minutes. Drizzle mussels with remaining oil, sprinkle with sea salt, and garnish with fennel fronds. Serve with grilled bread.