Fennel-Steamed Mussels
+ Garlic Bread

Serves 1

For the Mussels
1 T          vegetable oil 
1             large clove garlic, peeled and shaved thin on a mandoline    
½            head fennel, halved, cored, and shaved thin on a mandoline
1             shallot, peeled and shaved thin on a mandoline
1 ½  c      white wine
2 T          extra-virgin olive oil 
3             sprigs of fresh thyme
1             bay leaf, preferably fresh
               Pinch of red pepper flakes
1lb          fresh mussels   

For the Garlic Bread
2 T          unsalted butter, at room temperature  
½            clove garlic, minced  
1 ½  t      fresh thyme leaves
              Half a crusty baguette

Mussels
Heat the oil in a large saucepan over medium heat and add the garlic. Sauté, swirling the pan frequently, until the garlic just starts to turn a light golden brown around the edges. Add the fennel and shallot and sauté briefly, just until the shallot begins to wilt, about 2 minutes. Add the wine, oil, thyme, bay leaf, pepper flakes, a pinch of salt, and some white pepper to taste. Bring to a boil and add the mussels, nudging them around the broth so they all pick up its flavor. Cover the pan tightly and steam over medium heat until all of the mussels have opened, 7 to 10 minutes. (Discard any mussels that did not open.) Use a slotted spoon to transfer the mussels to a heated bowl, leave the pan on the stove to reduce the liquid slightly. Adjust the seasonings, then pour the hot broth over the mussels.

Garlic Bread
While the mussels are steaming, blend together the butter, garlic, and thyme, and season with black pepper. Slice the baguette in half lengthwise and spread it with the butter mixture. Broil 8 to 10 inches from the heat until the bread is crisp and golden brown, 4 to 5 minutes. Serve hot.

Photo: Provided by Charlie Palmer