Photo: Mussels in Wine Recipe
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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By veggiefriend
on April 13, 2013
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There are no words to express how awesome this dish was. We where practicly licking our bowls!! the only thing that I did diferant was I used Vegitable broth and I couldnt find my fennel seed so I used Italian Seasoning. It was so good, the orange zest was the best part of the dish. Amazing ... thanks so much!
By janehallam
on March 27, 2013
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Its a lovely recipe but coz i and my family dont like hot or spicey food i used chopped spring onions or chalottes and a pinch of mint and mixed herbs instead. also feashly ground black pepper totally enjoyed !!! Will look out for more recipes . Ive only jusy digned up today and enjoying already !!!
By MominaBox
on June 28, 2012
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Watching this episode gave me the courage to cook mussels for the first time. It was fool-proof! Every ingredient in this recipe is a staple in my pantry, except for the mussels, so this could be an easy week night recipe for me, for sure. The broth was smooth and creamy an packed with flavor. The mussels were tender and delicious. I loved it because both prep and clean-up are minimal.
As far as price, I'm pretty sure there is no way I could make this for just $10. I live in a land-locked state with no Costco, so shellfish that I trust to eat is pricey. Still, because the ingredient list is minimal (and I already had everything else on hand I only had to buy the mussels to make this. I paid around $14 for 2 pounds, which I don't consider to be terrible. Must cheaper than I can get good salmon for where I live.
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