Mussels with Cream, Fennel, and White Wine
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 first-course servings
- 2 teaspoons fennel seeds
- 1/2 cup whipping cream
- 1 1/2 cups dry white wine
- 2 shallots, chopped
- 4 garlic cloves, chopped
- 1/4 cup (1/2 stick) butter
- 1 cup chopped fresh fennel bulb
- Carbohydrate 16 g(5%)
- Cholesterol 106 mg(35%)
- Fat 19 g(29%)
- Fiber 1 g(6%)
- Protein 28 g(57%)
- Saturated Fat 10 g(48%)
- Sodium 670 mg(28%)
- Calories 391
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.
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.
