Description
Simple and delicious mussels recipe with garlic, fennel and shallots in a creamy white wine sauce. This one is quick and easy but tastes restaurant-level fantastic.
Ingredients
2 pounds green mussels (substitute black mussels)
1 cup seafood stock or clam juice
1 cup dry white wine
2 bay leaves
2 tablespoons butter
1 fennel bulb, trimmed and sliced thin (about 1 cup)
2 shallots, sliced thin
6 cloves garlic, sliced thin
1/4 cup heavy cream
Sea salt and black pepper, to taste
Pinch red pepper flakes, optional
2 tablespoons flat leaf parsley, for garnish
Instructions
- Heat butter in a large pot of pan (with a tight fitting lid) over medium heat. Add thinly sliced fennel and a pinch of salt. Sauté until the vegetable begins to caramelize, about 10 minutes.
- When the fennel starts browning, add the shallots, which will only take a few minutes to cook through. Add the sliced garlic cloves. Sauté for 2 minutes. Increase burner to medium-high and add wine and stock, bay leaves, salt, pepper and red pepper flakes. Simmer the broth for 5-6 minutes, until it has reduced by half. Reduce heat back to medium and add the heavy cream and cooked green mussels.
- Cover the pot and let the mussels heat through - about 3-5 minutes.
- Garnish with fresh diced parsley. Serve with lemons, grilled baguette and fries.
Notes
Substitute black mussels for New Zealand Green Mussels, if necessary. Black mussels are usually sold in a full shell and uncooked, so be sure to cook them in the broth until the shells open, indicating the mussels are fully cooked. If any shells remain closed, those mussels should be discarded.
Leave the fennel undisturbed to accelerate the process. Frequent stirring keeps the veggies from browning!
- Prep Time: 5
- Cook Time: 20
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: French