Mussels With Cream, Fennel, And White Wine Recipe - Cooking Index
Mussels With Cream, Fennel, And White Wine Recipe - Cooking Index
"My profession as a real estate agent requires a lot of my time," writes Edi Meadows Morrissette of Westin, Florida, "so it helps that I am lightning-fast in the kitchen. I cook every day, and on the weekends I sometimes make three meals a day. I accomplish that 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 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."
Type: Fish, Shellfish| 1/4 cup | 49g / 1.7oz | Butter - (1/2 stick) |
| 1 cup | 146g / 5.1oz | Chopped fresh fennel bulb |
| 2 | Shallots - chopped | |
| 4 | Garlic cloves - chopped | |
| 2 teaspoons | 10ml | Fennel seeds |
| 5 1/2 cups | 1303ml | Dry white wine |
| 1/2 cup | 118ml | Whipping cream |
| 3 lbs | 1362g / 48oz | Mussels - scrubbed, debearded |
Melt butter in heavy large pot over medium-high heat. Add chopped fennel, shallots, garlic and fennel seeds. Saute 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.
This recipe yields 6 first-course servings.
Source:
Bon Appetit, December 2001
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