Crockpot White Wine Garlic Mussels with Creamy Fennel Broth Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the mussels immediately after they finish cooking. They are at their peak right out of the slow cooker.

If you need to hold them, keep them on the 'Warm' setting for no more than 15 minutes, but be aware they may continue to cook slightly. The broth is the star, so have plenty of bread on hand to soak it up.

When cleaning mussels, do not soak them in fresh water. Instead, scrub them under running cold water and pull the beards off just before cooking.

If a mussel is open before cooking, tap it gently; if it does not close, discard it. After cooking, discard any that have not opened. This ensures both safety and quality.

Variations

• Spicy Tomato Broth: Substitute the Sauvignon Blanc with 1/2 cup dry white wine and 1/2 cup tomato passata. Add 1/2 teaspoon red pepper flakes and a pinch of saffron with the aromatics. Finish with crème fraîche and parsley as directed.
• Coconut Curry Mussels: Replace the wine with 1 cup chicken broth. Add 1 tablespoon red curry paste and 1 tablespoon fish sauce with the aromatics. Finish with 1/2 cup coconut milk instead of crème fraîche, and garnish with cilantro.
• Lemon-Herb Mussels: Use 1 cup dry white wine, and add the zest of 1 lemon and 2 sprigs fresh thyme with the aromatics. Omit the fennel. Finish with crème fraîche and stir in 2 tablespoons chopped fresh dill along with the parsley.
• Smoky Chorizo Mussels: Add 4 oz sliced dry-cured chorizo with the aromatics. Use a dry Spanish white wine. Finish with crème fraîche and parsley. The chorizo adds a smoky depth that complements the mussels.

Storage and make-ahead

Fridge

Store leftover mussels and broth in a sealed container in the refrigerator for up to 2 days. The mussels will soften slightly but are still delicious.

Freezer

Freezing cooked mussels is not recommended, as the texture will become rubbery.

Reheat

Reheat leftover mussels in a saucepan over low heat, stirring occasionally, until just warmed through. Do not boil, as that will toughen the meat.

Store leftover mussels and broth in an airtight container in the refrigerator for up to 2 days. The mussels will continue to absorb liquid, so they may become softer. Reheat gently on the stovetop until just warmed through, but do not boil, as that will toughen the meat.

You can prepare the aromatics—dice the shallots, mince the garlic, and shave the fennel—up to a day ahead and keep them in the refrigerator. Scrub the mussels just before cooking, as they are best when fresh.

The dish itself is best cooked and served immediately, but you can assemble the ingredients in the slow cooker insert (without the mussels) and refrigerate overnight, then add the mussels and cook.

Serving ideas

Serve the mussels in deep bowls with plenty of the creamy broth. Place a few slices of warm baguette on the side for dipping.

Provide small forks for the mussels and empty bowls for the shells. This is a hands-on dish, so have napkins ready. A crisp green salad with a simple vinaigrette would round out the meal.

This dish is best enjoyed as a main course, with the bread as the starch. The broth is rich and savory, so a light side like steamed green beans or a simple arugula salad works well. For a more substantial meal, serve over pasta or with crusty bread for sopping up every last drop.

Frequently asked questions

Recipe card

Crockpot White Wine Garlic Mussels with Creamy Fennel Broth

Prep 15 minCook 1 h 30 minTotal 1 h 45 minServes 4

Ingredients

• 3 lb Prince Edward Island mussels, scrubbed and debearded
• 1/2 cup diced shallots
• 1 cup shaved fennel bulb
• 6 cloves garlic, minced
• 1 cup Sauvignon Blanc
• 3 tbsp unsalted butter, cut into cubes
• 1/2 cup crème fraîche
• 1/4 cup fresh parsley, chopped
• warm baguette slices, for serving

Instructions

1. Scrub the mussels under cold running water, pulling off any beards. Discard any that are already open or cracked. Place the mussels in the slow cooker insert. Scatter the diced shallots, shaved fennel, and minced garlic over the mussels. Pour the Sauvignon Blanc over the top. Dot with the butter cubes. Do not stir.
2. Place the lid on the slow cooker. Set the heat to HIGH. Cook for 90 minutes. Do not open the lid during cooking, as this releases steam and slows the cooking process.
3. After 90 minutes, carefully remove the lid, tilting it away from you to avoid steam. Check that the mussels have opened wide. If any remain closed, return the lid and cook for an additional 5 to 10 minutes, then check again.
4. With the slow cooker still on HIGH, gently stir in the crème fraîche and chopped parsley. Stir just until the crème fraîche is fully incorporated and the broth turns creamy. The internal temperature of the mussels should reach 145°F (63°C).
5. Using a large spoon, transfer the mussels and broth into deep bowls or a large moules pot. Ladle the creamy broth over the top. Serve immediately with warm baguette slices for dipping.

Contains: mollusks, milk, sulfites, gluten

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

18 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.