Table Talk
Mussels with Fennel and Cream
Moules and frites, or mussels and fries, are a favorite of ours. I think we first ate them in Paris years ago, and fell in love with the whole process of prying open the shell, extracting the small mussel, dipping bread in the broth and eating piles of salty fries. What's great about cooking mussels at home is that it is really easy-- preparing a sauce/broth, cleaning the mussels, adding the mussels to the broth and steaming. In 5 or 10 minutes, they're ready. Over the years, I've eaten many a mussel, in many different preparations. I was particularly taken with one with jalapenos and tequila for awhile. And then I stumbled across this recipe a few weeks ago. It combines fresh fennel, wine and cream and is unbelievably delicious. I suddenly can't imagine wanting to eat them any other way. But that's a topic for the next blog. Try this. Truly mussel heaven.
Mussels with Cream, Fennel, and White Wine
Serving Size : 4
1/4 cup butter -- (1/2 stick)
1 cup chopped fresh fennel bulb
2 shallots -- chopped
4 garlic cloves -- chopped
2 teaspoons fennel seeds
1/2 teaspoon red pepper flakes
1 1/2 cups dry white wine
1/2 cup whipping cream
3 pounds mussels -- scrubbed, debearded
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.
Source:
"Bon Appétit | December 2001"
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Per Serving (excluding unknown items): 569 Calories; 30g Fat (53.8% calories from fat); 42g Protein; 16g Carbohydrate; trace Dietary Fiber; 167mg Cholesterol; 1109mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.
NOTES : Idea: add bleu cheese to sauce
