A Zinc-Bar Classic Gets Sun-Kissed: Pastis-Sweated Mussels with Cara Cara Orange
The inspiration for these Pastis-Sweated Mussels came to me on a ridiculously sunny Tuesday at the farmers market. I was chatting with Dave, who grows the most glorious, aggressively anise-scented fennel, when I spotted a basket of blushing Cara Cara oranges nearby. Suddenly, I was transported back to my days standing at a smoky zinc bar in the 11th arrondissement, slurping down moules frites on a rainy November night. I wanted that deep French comfort, but I wanted it to taste like my life here in California. So, we slowly sweat Dave's shaved fennel and a handful of shallots until they completely surrender. Splash them with a generous glug of Pastis, and steam the mussels until they are just plump. Instead of drowning the beautiful broth in heavy cream, we give it a bright kiss of Cara Cara orange juice. This dish is special to me because it is the perfect marriage of my two homes: French soul and California sun. A tip for making it your own? If you cannot find Cara Caras, a Meyer lemon works beautifully. Just do not skip the crusty bread for dipping, and please, always finish with a shameless dollop of crème fraîche!
Featured Recipe
Pastis-Sweated Mussels with Fennel & Cara Cara Orange
A zinc-bar classic reimagined for a sunny California afternoon. We slowly sweat shaved fennel and shallots until they surrender, splash them with anise-scented Pastis, and aromatically steam the mussels until just plump. The broth gets a bright kiss of Cara Cara orange instead of heavy cream—though I’d never skip a generous dollop of crème fraîche at the end.
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Timeline
Ingredients
- 1.5 lbs fresh mussels(scrubbed and debearded)
- 1 small fennel bulb(halved and very thinly sliced)
- 2 shallots(finely diced)
- 2 tbsp unsalted butter
- 2 oz Pastis or Pernod
- 1/2 cup dry white wine(like Muscadet or Picpoul)
- 1 Cara Cara orange(zested and juiced)
- 2 tbsp crème fraîche
- 1 tbsp fresh tarragon(roughly chopped)
- 4 thick slices crusty baguette
- 1 tbsp extra virgin olive oil(for brushing the bread)
Instructions
- 1
Begin by inspecting and cleaning your 1.5 lbs fresh mussels. Discard any that are cracked or refuse to close when tapped. Pull off any fibrous beards. Keep them in the fridge until the very last moment.
5 min
Tip: Mussels are alive! Keeping them cold until they hit the hot pan ensures they stay fresh and tender.
- 2
Prep your aromatics: thinly slice 1 small fennel bulb and finely dice 2 shallots. Zest and juice 1 Cara Cara orange, keeping the zest and juice separate. Having your mise en place ready makes the cooking feel like a graceful dance rather than a scramble.
5 min
Tip: A mandoline makes quick work of shaving the fennel paper-thin.
- 3
In a wide, heavy-bottomed pot or Dutch oven, melt 2 tbsp unsalted butter over medium-low heat. Add the sliced 1 small fennel bulb and diced 2 shallots. We want to 'sweat' them—cooking them gently until translucent and deeply sweet, without letting them take on any brown color. Stir occasionally.
8 min
Tip: Patience is key here. Sweating aromatics builds the foundation of flavor for the entire dish without adding bitterness from browning.
- 4
While the aromatics are sweating, brush 4 thick slices crusty baguette with 1 tbsp extra virgin olive oil. Toast them in a skillet or under the broiler until golden and charred at the edges. You will absolutely need these to soak up the broth.
5 min
Tip: A little rub of a raw garlic clove on the toasted bread wouldn't hurt, if you're feeling cheeky.
- 5
Once the fennel is meltingly soft, turn the heat up to medium-high. Pour in 2 oz Pastis—stand back, it might sputter!—and let it reduce by half. Add 1/2 cup dry white wine and the juice from the 1 Cara Cara orange. Bring to a lively simmer.
2 min
Tip: The Pastis amplifies the natural anise notes of the fennel, making the broth incredibly fragrant.
- 6
Tumble the chilled 1.5 lbs fresh mussels into the bubbling broth. Cover the pot tightly with a lid. Let them steam aromatically until they pop wide open. Give the pot a good shake once or twice during cooking.
5 min
Tip: Don't overcook them! The moment they open, they are done. Plump and tender is what we want.
- 7
Use a slotted spoon to transfer the opened mussels to a large serving bowl (discard any that obstinately stayed shut). Take the pot off the heat. Swirl 2 tbsp crème fraîche, the reserved zest from the 1 Cara Cara orange, and 1 tbsp fresh tarragon into the remaining hot liquid until emulsified. Pour this gorgeous, fragrant broth straight over the mussels.
2 min
Tip: Adding the crème fraîche off the heat prevents it from separating, leaving you with a silky, velvet broth.
Chef's Notes
Whenever I sit at a zinc bar in Paris, a bowl of mussels is non-negotiable. But here in California, I like to lighten the classic Mouclade or Marinières. The foundation of this dish isn't just the wine; it's the patient, gentle sweating of the fennel and shallots in butter. If you can't find Cara Cara oranges, a sweet navel orange or even a tangerine will do beautifully. Serve with a bone-dry Muscadet and eat with your hands.
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.