Mediterranean Steamed Mussels

The ingredients in this dish evoke a summer spent on the Mediterranean coastline, with briny mussels, herbs, and fennel. Crusty bread is just as necessary as every other element, as you’ll need it to sop up the juices at the bottom of the bowl.


5 minutes


15 minutes





  • 5 Tablespoons Challenge Spreadable Butter with Olive Oil, divided
  • 1 fennel bulb, diced
  • 2 cloves garlic, minced
  • 2 Tablespoons tomato paste
  • 1 cup dry white wine
  • 2 pounds mussels, scrubbed
  • ½ cup halved cherry tomatoes
  • ½ cup kalamata olives, pitted
  • ¼ cup chopped parsley
  • crusty bread, for serving


  • 1

    Heat 2 tablespoons butter in a large heavy pot over medium heat. Add fennel and cook until softened, 5-7 minutes. Stir in garlic and tomato paste and cook, stirring often, until fragrant, about 1 minute. Add white wine and cook until it is reduced by half, about 5 minutes.

  • 2

    Add the mussels, tomatoes and olives, cover, and reduce heat to medium-low. Simmer until mussels open, 8-10 minutes. Remove from the heat and discard any mussels that have not opened.

  • 3

    Stir in remaining 3 tablespoons butter and parsley. Transfer to a large bowl and serve with crusty bread.

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