Recipe information
Yield
Makes 6 first-course
Ingredients
1
/4 cup (1/2 stick) butter
1
cup fresh fennel bulb
2
shallots, chopped
4
garlic cloves, chopped
2
teaspoons fennel seeds
1
1/2 cups dry white wine
1
/2 cup whipping cream
3
pounds mussels, scrubbed, debearded
Need to make a substitution?
Preparation
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.