If you’re looking for a recipe that feels restaurant-worthy but is super simple to make, Giada’s Mussels with Fennel and Italian Beer is it. The mussels are tender and juicy, and the broth—made with fennel, shallots, and butter—is so flavorful you’ll want to drink it straight from the bowl.

I like to serve this dish with thick slices of toasted bread to soak up all that goodness. It’s a quick and easy recipe, but it still feels like a treat. Perfect for impressing your dinner guests or just spoiling yourself on a weeknight.

Recipe Ingredients

• 1 tbsp extra-virgin olive oil
• 1 small head fennel, cored and diced into small pieces
• 2 shallots, finely chopped
• 1 garlic clove, finely chopped
• ¼ tsp kosher salt
• 1 lb mussels, cleaned and de-bearded if necessary
• 1 cup Italian beer, such as Peroni
• 2 tbsp fresh tarragon leaves, chopped
• 2 tbsp unsalted butter (¼ stick), softened to room temperature
• Rustic bread slices, for serving

How To Make Giada Mussels with Fennel and Italian Beer

1. Prepare the Aromatics: Heat a 3½-quart soup pot or Dutch oven over medium-high heat for one minute until warm. Add the olive oil and let it heat for 30 seconds until shimmering slightly.
2. Cook the Fennel and Shallots: Add the diced fennel and chopped shallots to the pot and stir gently to coat them in the oil. Cook for 2 minutes, stirring often, until they start to soften.
3. Add Garlic and Salt: Stir in the chopped garlic and kosher salt, and cook for 2 more minutes until the mixture becomes fragrant and lightly golden.
4. Add the Mussels and Beer: Place the cleaned mussels into the pot and stir gently once or twice to coat them evenly. Pour the Italian beer over the mussels and stir one last time to combine the flavors.
5. Steam the Mussels: Cover the pot with a tight-fitting lid and let the mussels steam for 4 minutes over medium-high heat. Stir the mussels halfway through, ensuring even cooking, and discard any mussels that remain closed.
6. Finish with Tarragon and Butter: Remove the pot from heat and sprinkle the chopped tarragon leaves over the mussels. Add the softened butter and stir gently until it melts completely, creating a smooth sauce.
7. Serve with Rustic Bread: Transfer the mussels and their sauce into shallow bowls, dividing them evenly. Serve with slices of rustic bread for dipping into the flavorful broth.

Recipe Tips

• Use Fresh Mussels: Always buy mussels fresh and alive for the best flavor and texture. Discard any with cracked shells or that do not close when tapped.
• Swap the Beer: If you don’t have Italian beer, use a light lager, hard cider, or white wine. Each option adds a slightly different flavor to the broth.
• Enhance with Citrus: Add a squeeze of fresh lemon or orange juice just before serving for a bright, tangy finish. This complements the richness of the butter and herbs.
• Make It Spicy: For a spicy twist, add a pinch of red pepper flakes or diced chili to the aromatics while cooking. Adjust the heat level to your preference.
• Pair with the Perfect Side: Serve the mussels with garlic bread, roasted potatoes, or a fresh green salad. These sides balance the dish and make it a complete meal.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Grilled Seafood Salad
• Giada Christmas Seafood Salad
• Giada Oysters with Prosecco Mignonette