Mussels with Garlic Orange Butter and Hefeweizen


2 tablespoons olive oil
½ bulb of fennel, sliced thin
2 tablespoons shallots, minced
1 tablespoon garlic, minced
pinch of chili flakes
1 lb mussels, cleaned
2 oranges, zest and juiced
1 lemon, zest and juiced
½ cup Hefeweizen
4 tablespoons butter
1 tablespoon tarragon
1 sourdough French baguette, sliced and toasted
salt and pepper to taste


Preheat large sauté pan on medium high. Add olive oil and sauté fennel and shallots until lightly caramelized, about 2-4 minutes. Add garlic and chili flakes, cook until fragrant. Add mussels, orange juice, lemon juice, zest, and beer.

Cover and cook until mussels are fully opened about 4-5 minutes. Discard any unopened mussels. Remove from heat, stir in butter and tarragon. Divide evenly among bowls and serve with crostini.

Serves 4.