Mussels in Wine

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2 teaspoons ground fennel seed
  • 1 teaspoon red pepper flakes
  • 3 cloves garlic, pressed
  • Zest of half orange
  • 3/4 cup white wine
  • 1 1/2 cups chicken stock
  • 2 pounds fresh mussels, scrubbed and debearded
  • 1/2 cup heavy cream
  • French bread, for dipping
Directions

In a large saucepan or Dutch oven over medium heat, cook the onions in the butter until soft, about 5 minutes. Add the fennel seed, red pepper flakes, garlic and orange zest and cook until fragrant, stirring, another 1 to 2 minutes. Turn the heat up to high and deglaze the pan with the wine, allowing it to bubble for a minute. Lower the heat to medium, add the stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream, stir until incorporated and remove from the heat. Serve immediately with sliced French bread for dipping.


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    This recipe is featured in:

    Holiday Entertaining