Recipe Categories
Seafood
Wine Seafood

Cullen's Mussels White Wine Cream Fennel

1/4 cup butter - (1/2 stick)
1 cup chopped fresh fennel bulb
2 x shallots chopped
4 x garlic cloves chopped
2 tsp fennel seeds
5 1/2 cup dry white wine
1/2 cup whipping cream
3 lb mussels scrubbed, debearded

 Method :
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.