Organic Mussels with Cream Fennel and White Wine
Chef Steve Watson
Ingredients:
3 pounds fresh NL organic blue mussels, cleaned
¼ cup butter (½ stick)
1 cup chopped fresh fennel bulb
2 tsp. fennel seeds
2 tbsp. chopped chives
4 garlic cloves
1 ½ cup dry white wine
½ cup whipping cream
Directions:
Melt butter in heavy large pot over medium-high heat. Add chopped fennel, 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. Sprinkle with chopped chives. Divide mussels among 6 shallow bowls (discard any mussels that do not open) Ladle broth over and serve. Enjoy!
