Fennel-Infused White Wine Mussels with Crusty Bread

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Mussels steamed in a fragrant white wine broth with fennel and garlic, served with toasted bread. This Mediterranean-inspired seafood recipe, ready in about 22 minutes, pairs mussels, white wine, fennel bulb for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, scrubbed and debearded mussels
• 1/2 cup white wine
• 1 medium, finely diced fennel bulb
• 4 cloves, minced garlic
• 3 tbsp olive oil
• 1/4 cup, chopped fresh parsley
• 1, wedged lemon
• 8 oz, sliced crusty bread
• 1/4 tsp salt
• 1/8 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium-high heat. Add 1 medium finely diced fennel bulb and cook for 3 minutes until softened, then add 4 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Add 2 lbs scrubbed mussels to the pot, then pour in 1/2 cup white wine. Cover immediately and steam for 5-7 minutes until all mussels open, shaking the pot gently every 2 minutes.
3. Step 3: Discard any mussels that remain closed. Stir in 1/4 cup chopped fresh parsley, 1/4 tsp salt, and 1/8 tsp black pepper. Serve immediately in a large bowl with 8 oz sliced crusty bread for dipping, accompanied by lemon wedges.