Recipe: Clam or Mussels Steamed with Fennel and Vermouth

CLAM OR MUSSELS STEAMED WITH FENNEL AND VERMOUTH

1/2 cup thinly sliced shallot or red onion
1 small fennel bulb sliced thin
1/2 teaspoon fennel seed
2 large cloves garlic, chopped
1/4 cup olive oil
1 cup vermouth
1 teaspoon dried thyme
3 pounds live small hard-shell clams or mussels (live or frozen on the half shell)

In a large deep skillet or kettle cook the shallot, fennel bulb and seed, and garlic in the oil over moderate heat until softened, about 5 minutes.

Add the vermouth and thyme and boil for 2 minutes.

Add the mussels and increase the heat to moderately high. Cover and cook the mussels for 2 to 10 minutes, shaking the pan occasionally, until the mussels open.

Makes 4 servings as a first course or 2 as a main course
Source: Simply Shellfish by Leslie Glover Pendleton