Mussels with a White Wine & Fennel Cream Sauce
 
Prep time
Cook time
Total time
 
This East Coast favorite
Author:
Recipe type: Appetizer or Main
Cuisine: Seafood
Serves: 6
Ingredients
  • 3 pounds mussels, scrubbed and de bearded
  • ¼ cup butter, ½ stick
  • 1 fresh fennel bulb, thinly sliced
  • 2 shallots, chopped
  • 4 garlic cloves, chopped
  • 2 teaspoons fennel seeds
  • ½ bottle dry white wine
  • ½ cup heavy whipping cream
  • a small handful of flat leaf parsley
  • garnish with lemon wedge
Instructions
  1. Melt butter in heavy large pot over medium-high heat.
  2. Add chopped fennel, shallots, garlic and fennel seeds. Sauté until fennel is tender, about 5 minutes. Add wine and cream and boil until liquid thickens, about 10 minutes.
  3. Add mussels. Cover and cook until mussels open, about 5 minutes. Discard any mussels that do not open. Ladle broth overtop and sprinkle with flat leaf parsley.
  4. Garnish with lemon wedges and serve with fresh bread!
  5. Enjoy!
Notes
Before cooking I always sift through the mussels to check for any damaged and cracked shells.
Once mussels are cooked I discard any mussels that do not open.
I normally serve this family style at home but feel free to separate into individual bowls and ladle the broth overtop.
Recipe by The Peony Life at http://thepeonylife.com/2015/09/mussels-with-a-white-wine-fennel-cream-sauce/