Really good mussels are the sort of thing people go out to eat for. But under Chef Robert Irvine’s guidance, you can put together this delicacy at home by following this recipe.


  • 2 Tbsp olive oil
  • 1/2 fennel bulb, thinly sliced
  • 1 Tbsp red chilies, thinly sliced
  • 2 lbs PEI mussels
  • 1 cup extra-dry vermouth
  • 1 cup red and yellow cherry tomatoes
  • 2 Tbsp smooth Dijon mustard
  • Juice of 1 lemon
  • 2 Tbsp salted butter
  • 1/2 bunch chopped parsley
  • salt and pepper
  • 8 slices baguette
  • 4 garlic cloves, slivered


  1. Place a large stockpot over medium-high heat, and add oil. Allow oil to get hot; add fennel, chilies, garlic, and mussels.
  2. Stir, allowing garlic to become fragrant and light golden brown.
  3. De-glaze mussels with vermouth.
  4. Add tomatoes, mustard, lemon juice, and butter to pot. Cover, and allow to steam for 3 to 4 minutes.
  5. Once mussels have opened (discard ones that don’t), add parsley; season with salt and pepper.
  6. Toast baguette slices under a broiler for about a minute. Serve mussels in bowls with broth and slices of toasted baguette.
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