Mussels in Fennel Sauce Recipe

Serves/Makes: 4 servings

Ingredients:

  • 6 dozen mussels, scrubbed and debearded
  • 8 tablespoons butter (5 tablespoons cut into pieces)
  • 2 tablespoons finely chopped shallots
  • 1 cup dry white wine
  • 1 cup finely chopped fennel
  • 1/2 cup court bouillon or clam broth
  • 1 1/4 cups heavy cream
  • Salt and freshly ground pepper
  • Cayenne pepper
  • Finely cut chives
  • Finely chopped fennel leaves
How to cook Mussels in Fennel Sauce:
  • In a large pot, melt 3 tablespoons of the butter. Add the shallot and saute it until soft.
  • Add the mussels, wine, fennel and court bouillon or clam broth. Cover the pot and bring the contents to a boil.
  • Shaking the pot occasionally, steam the mussels for 5 to 7 minutes, or until the shells open.
  • Remove the mussels, take the meat out of the shells and set the meat aside. Discard any unopened mussels.
  • Strain the cooking liquid and boil it to reduce it to about 1 cup. Add the cream and, stirring frequently, boil until the sauce lightly coats the back of a spoon. Gradually whisk in the butter pieces.
  • Stir the mussels into the sauce and season the mixture with salt, pepper and cayenne. Add the chives and fennel leaves.
  • Serve the Mussels in Fennel Sauce immediately.

Note:

The Mussels in Fennel Sauce recipe easy to cook and so good!


This recipe for Mussels in Fennel Sauce serves/makes: 4 servings

The Mussels in Fennel Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Mussels (more Mussels recipes)
Preparation Method: Steamed (more Steamed recipes)

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