Mussels With Fennel-Herb Broth
This delightful dish is a delectable combination of plump mussels steamed to perfection in a flavorful broth infused with aromatic vegetables, white wine, and fish stock. The tender mussels soak up all the delicious flavors, creating a satisfying dish that is perfect for a cozy meal. This recipe is sure to impress your friends and family with its elegant presentation and exquisite taste.
— Constant Cookbook
Ingredients
- 1 Tbs. unsalted butter
- 1 Tbs. olive oil
- 1/2 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 small fennel bulb, trimmed and chopped
- 1 1/2 cups dry white wine
- 2 cups fish stock
- 5 lb. mussels, scrubbed and debearded if necessary
- 1 tsp. dried thyme
- Salt and freshly ground pepper, to taste
Instructions
- <b>Saut&#233; the vegetables</b>
- In a large saucepan over medium-high heat, melt the butter with the olive oil. Add the onion, garlic and fennel and saut&#233; until the onion is translucent, 2 to 3 minutes.
- <b>Steam the mussels </b>
- Add the wine, stock and mussels, discarding any mussels that fail to close to the touch. Sprinkle the thyme over the mussels. Cover, reduce the heat to low and cook just until the mussels open, 10 to 12 minutes.
- Divide the mussels among warmed shallow bowls, discarding any that failed to open. Season the broth with salt and pepper, ladle into the bowls and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Soup</i>, by Georgeanne Brennan (Oxmoor House, 2006).
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