Mussels with Fennel, Lemon, and Belgian Ale Recipe

• 2 tablespoons unsalted butter
• 1/2 medium yellow onion, thinly sliced
• 1/2 medium fennel bulb, cored and thinly sliced lengthwise
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 cups light Belgian-style ale (such as Duvel)
• 2 pounds live mussels, scrubbed and debearded
• 2 teaspoons finely grated lemon zest
• 1/2 cup heavy cream

1. Melt butter in a large cast iron skillet or large frying pan over medium heat.
2. When it foams, add onion and fennel, and sweat until vegetables are tender, about 3 minutes.
3. Stir in salt and pepper and cook another 2 minutes.
4. Add ale and bring mixture to a boil over high heat.
5. Add mussels and reduce heat to medium.
6. Cover the pan with a large lid and let simmer, shaking the pan occasionally, until mussels begin to open, about 5 minutes.
7. As mussels open, remove them to a serving platter with a slotted spoon.
8. Discard any mussels that do not open after 10 minutes.
9. Stir lemon zest and cream into the mussels cooking liquid and bring to a simmer.
10. Cook until broth is slightly thickened, about 5 minutes.
11. Pour creamy broth and vegetables over mussels, and serve with crusty bread.

unsalted butter, yellow onion, fennel bulb, kosher salt, freshly ground black pepper, live mussels, lemon zest, heavy cream

Taken from www.chowhound.com/recipes/mussels-with-fennel-lemon-and-belgian-ale-10824 (may not work)