Fennel Mussels

Fennel Mussels
Fennel Mussels

Local, local, local is what we do at Salty's. These locally grown Penn Cove black mussels are sweet and delicate. The mussels are steamed with cloves of garlic, fennel, fennel seed, onion, white wine and butter.

Fennel Mussels

Serves 2


1 tablespoon olive oil
small pinch of fennel seed
1 clove garlic, minced
1/4 onion, sliced
1/2 fennel bulb, sliced
2 # mussels, cleaned
1 cup white wine
2 tablespoons butter, unsalted
1/4 cup fennel fronds, chopped roughly

  1. Heat large sauté pan to medium high heat.
  2. Add olive oil, fennel seed, garlic, onion, and fennel.
  3. Cook for 2 minutes or until vegetables become slightly translucent.
  4. Add mussels and white wine and cook until mussels open.
  5. Pull away from heat and toss with butter and chopped fennel fronds.

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Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.