Mussels in Wine

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  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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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