Dinner Tonight: Mussels With Fennel And Orange Recipe

• 2 pounds mussels, washed and de-bearded
• 2 tablespoons butter
• 1/2 cup onion, chopped
• 1/2 cup fennel, chopped
• 1 tablespoon fennel fronds, chopped
• 1 tablespoon parsley, chopped
• 2 teaspoons fennel seeds
• 1 tablespoon orange zest, julienned
• 1 teaspoon chopped garlic
• 1 cup dry white wine
• 1 teaspoon salt

1. Find a mussel pot, or a large pot with a steamer basket. Remove the basket, and melt the butter in the pot set over medium heat. Toss in the onion, fennel, fennel fronds, and parsley. Cook for 5 minutes, or until the onion is tender.
2. Add the fennel seeds, orange zest, and garlic and cook for 1 minute. Pour in the wine, bring to a boil, and cook for 2 minutes. Add the salt.
3. Dump the cooked mussels into a large bowl, and pour the juice on top. Serve with some crusty bread.

mussels, butter, onion, fennel, fennel, parsley, fennel seeds, orange zest, garlic, white wine, salt

Taken from www.seriouseats.com/recipes/2009/07/dinner-tonight-mussels-with-fennel-and-orange-recipe.html (may not work)