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Mussels with Fennel and Lovage

Mussels with Fennel and Lovage Recipe

  • 4 pounds mussels, scrubbed, debearded
  • 1 fennel bulb, trimmed, cut into 1" cubes or thinly sliced
  • 1 cup verjus (or 1/4 cup apple cider vinegar and 3/4 cup white grape juice)
  • 1/3 cup dry white wine
  • 1/4 cup (1/2 stick) unsalted butter, cut into 1/2" pieces
  • 1 cup lovage leaves or celery leaves, divided
  • Kosher salt and freshly ground black pepper
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