Recipe courtesy of Michael Chiarello
Episode: French Party
25 min
10 min
15 min
4 appetizer servings


  • 2 tablespoons butter
  • 5 shallots, sliced
  • 3 garlic cloves, sliced
  • 1 fennel bulb, sliced thinly and fronds chopped or 1 cup chopped celery
  • 2 to 3 pounds mussels, well rinsed and beards removed
  • 5 cups dry white wine
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Garlic Herb Butter, recipe follows
  • 1/2 cup Italian parsley leave, chopped
Garlic Herb Butter:
  • 1 stick unsalted butter, room temperature
  • 3 garlic cloves, minced
  • 4 tablespoons minced Italian parsley leaves
  • 1 tablespoon minced tarragon leaves
  • 2 tablespoons minced basil leaves
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Freshly ground pepper


In a large pot melt the butter over medium flame, add shallots and garlic and saute for 5 minutes. Add fennel or celery and continue to saute for 2 minutes. Add the mussels and raise the heat to high. When mussels begin to open, add the wine, salt, pepper and bring the mixture to a boil, cover and cook until all mussels open up. Discard any unopened ones. Stir in half of the garlic butter, the parsley and the chopped fennel fronds. Serve with remaining garlic butter on the side.

Garlic Herb Butter:

Place all in the food processor and blend for 20 seconds until well mixed, or blend in a bowl. 

Cover and place in refrigerator until ready to use.

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