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Chef Antonia Lofaso's Signature Mussels & Fennel

Chef Antonia Lofaso's Signature Mussels & Fennel
  • 4 Sticks (1 pound) unsalted butter
  • 1 Bulb fennel, thinly shaved with a mandoline
  • ¼ Teaspoon red pepper flakes
  • 2 sprigs of fresh tarragon
  • 2 sprigs of fresh rosemary
  • 2 sprigs of fresh thyme
  • 8 garlic cloves, chopped
  • 5 pound mussels, well cleaned
  • ½ teaspoon salt
  • ⅓ cup of sugar
  • 3 cups dry white wine
  • ¼ cup chopped Italian flat-leaf parsley
  • 1 baguette, sliced and toasted in the oven

Serves: 10-12
Total Time: 20 minutes


  1. In a large shallow pot 14 to 16 inches wide, melt the butter over medium heat.
  2. Add the shaved fennel, red pepper flakes, tarragon, rosemary, thyme, and garlic.
  3. Cook for 4 minutes.
  4. Throw in the mussels and season with the salt.
  5. Add the sugar to the pan and turn the mussels over to coat them.

Chef Antonia Lofaso's Signature Mussels & Fennel

From "Top Chef," Antonia Lofaso selects the best of the best shells to make her signature mussels and fennel dish.

Learn more about Chef Antonia Lofaso by visiting her website, chefantonia.com.