Pastis-Sweated Mussels with Fennel & Cara Cara Orange

Instructions

1. 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. 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. 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. 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. 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. 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. 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.