Mussels In Creamy Fennel Sauce Recipes

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MUSSELS IN CREAMY FENNEL SAUCE



Mussels in creamy fennel sauce image

Provided by Phillippa Cheifitz

Yield 2

Number Of Ingredients 9

500 g fresh mussels
1 fennel bulb, thinly sliced
2 garlic cloves, crushed
2 T olive oil
1 T butter
1⁄2 cup dry white wine
1⁄2 cup fish stock
1⁄4 cup cream
Sea salt and freshly ground black pepper, to taste

Steps:

  • Soak the mussels in cold water, then remove the beards and scrape clean using a small, sharp knife. Gently cook the fennel and garlic in the olive oil and butter for 10-15 minutes until very soft and pale.Pour in the wine and bring to a boil. Add the mussels - check that they are tightly closed. Cover and steam over a high heat for a few minutes until the liquor releases into the sauce and all the mussels have opened. Remove the mussels. Discard any that do not open.Pour in the stock and cream and simmer briskly for a few minutes until slightly reduced. Season to taste. Return the mussels to the sauce and heat through if necessary. Sprinkle with chives and serve in bowls with crusty bread.Chef's note: "Mussels aren't too much trouble to clean and they make a practically instant gourmet meal."

Nutrition Facts :

STEAMED MUSSELS WITH FENNEL, TOMATOES, OUZO, AND CREAM



Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream image

Pick good fresh and alive mussels for this dish, preferably Penn Cove. The fresher the better. This recipe is simply amazing in flavor. You will love it. Serve with a slice of bread.

Provided by DJFoodie

Categories     World Cuisine Recipes     European     Greek

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
2 shallots, finely chopped
4 cloves garlic, finely chopped
1 bulb fennel - trimmed, cored and thinly sliced
1 large tomato, cubed
½ cup white wine
¼ cup ouzo
½ cup heavy cream
4 pounds mussels, cleaned and debearded
⅓ cup fresh basil leaves, torn
salt to taste

Steps:

  • Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.
  • Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.
  • Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 21.2 g, Cholesterol 76.3 mg, Fat 15.7 g, Fiber 2.7 g, Protein 16.3 g, SaturatedFat 7.4 g, Sodium 245.3 mg, Sugar 9.3 g

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