Mussels with Garlic and Wine
Serves 4
Here is what you need:
2 pounds of fresh mussels, de-bearded and scrubbed
2 TBS butter
1 medium onion, chopped
2 tsp ground fennel seeds
3 to 4 cloves garlic finely chopped
1 to 2 tsp red pepper flakes
1 TBS orange zest
¾ cup white wine (or sub with chicken stock)
1 ½ cups chicken stock
½ cup heavy cream (or half and half)
Crusty bread for serving
chopped parsley for serving (optional)
Salt and pepper
Here is what you need to do:
In a large Dutch oven or saucepan melt the butter and add the onions, cooking low and slow over medium heat seasoning with salt and pepper.
Cook onions until soft, about 5 to 6 minutes. Add in the fennel, red pepper, garlic and orange zest. Stir for about a minute, until fragrant. Turn the heat up a bit and add in the wine, scraping the bottom of the pan. Let the wine bubble for a minute then add in the chicken stock and bring to a simmer, not a boil. Turn the heat down to keep it to a simmer. Add in your clean mussels and cover the pot. Steam until the mussels open up, about 4 minutes. Add the cream into the pot and gently mix in. Taste as season if needed. Serve with the crusty bread and a sprinkle of parsley if you want.
Let’s Eat!!
Photo: Getty Images