I love, love, love mussels. I had them for the first time maybe 5 years ago and I've had them at least once every few months since then. They can be made in so many different ways with minimal ingredients (
here is another version I made a few years ago), and can produce a good dinner or large appetizer in a matter of about ten minutes. That is my kind of recipe these days...
This particular recipe is from Sweet Paul's cookbook,
Eat & Make. I swear that is a good cookbook. So many easy and delicious recipes... I was intrigued by this particular recipe because it included fennel. I have shied away from cooking with fennel before because of its so-called licorice flavor (when raw). However, when the fennel is cooked, it produces this sweet, very mild onion flavor that perfectly flavors the broth that this dish creates. I like my broth to be spicy, so I added some red pepper flakes to liven it up. The only other thing that makes this dish perfection are a few slices of toasted, buttered, quality, fresh bread from a bakery. The toasted bread explodes with flavor once it is dipped in the broth. Pure heaven in my book...