MUSSELS WITH CREAM, FENNEL, AND WHITE WINE
Categories Shellfish Appetizer Sauté Seafood Mussel Winter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 first-course servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large pot over medium-high heat. 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. Add mussels. Cover and cook until mussels open, about 5 minutes. Divide mussels among 6 shallow bowls (discard any mussels that do not open). Ladle broth over and serve.
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New idea 101
[email protected]This dish was a bit too rich for my taste, but my husband loved it. The mussels were cooked perfectly.
Sanela Janosevic
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The mussels are always cooked perfectly and the sauce is rich and flavorful.
Thembi Raikane
[email protected]Easy to make and delicious! The mussels were tender and the sauce was creamy and flavorful. I served it over rice and it was a hit with my family.
Lucifer The morning star
[email protected]Meh.
maria stanislaus
[email protected]This is my new favorite mussel recipe! The fennel and white wine add so much flavor, and the cream sauce is just perfect.
Mr Myers
[email protected]Not a fan of fennel, but this dish was still really good. The mussels were cooked perfectly and the sauce was creamy and rich.
Rishav Pyakurel
[email protected]Followed the recipe exactly and it came out perfectly. The mussels were plump and juicy, and the sauce was creamy and flavorful. Will definitely make this again!
Lisa McKnett
[email protected]The mussels were a bit gritty, but the sauce was amazing. I'll definitely be making this again.
Nwachukwu Eunice
[email protected]This dish was easy to make and turned out great! The fennel and white wine gave the mussels a unique and delicious flavor.
Miriam Velasco
[email protected]Absolutely delicious! The creamy fennel sauce was so flavorful and rich, and the mussels were cooked perfectly. I served it over linguine and it was a hit with my family.