This is a print preview of "Mussels With Cream, Fennel, And White Wine" recipe.

• Click here to print
• or return back to Mussels With Cream, Fennel, And White Wine.

Mussels With Cream, Fennel, And White Wine Recipe

by Global Cookbook

Ingredients

1/4 c. butter - (1/2 stick) 1 c. minced fresh fennel bulb 2 x shallots minced 4 x garlic cloves minced

2 tsp fennel seeds 5 1/2 c. dry white wine 1/2 c. whipping cream 3 lb mussels scrubbed, debearded

Directions

1. Heat butter in heavy large pot over medium-high heat. Add in minced fennel, shallots, garlic and fennel seeds. Saute/fry till fennel is tender, about 5 min.
2. Add in wine and cream and boil till liquid thickens, about 10 min. Add in mussels. Cover and cook till mussels open, about 5 min.
3. Divide mussels among 6 shallow bowls (throw away any mussels which don't open). Ladle broth over and serve.
4. This recipe yields 6 first-course servings.
5. Comments: "My profession as a real estate agent requires a lot of my time," writes Edi Meadows Morrissette of Westin, Florida, "so it helps which I am lightning-fast in the kitchen. I cook every day, and on the weekends I sometimes make three meals a day. I accomplish which by following my main cooking principles: (1) do a lot of prep work, and (2) keep the kitchen well stocked. For example, at holiday time I might chop onions in advance or possibly bake bread the day before company arrives. And since I converted the bedroom next to my kitchen into a pantry for extra storage, I know I'll always have the right ingredients at my fingertips."
6. Use crusty French bread or possibly the "Roasted Garlic Cheese Toasts" (see recipe) to soak up the fennel-flavored juices.

© 2024 CookEatShare