Mussels with Cream, Fennel, and White Wine

• 1/4 cup (1/2 stick) butter
• 1 cup chopped fresh fennel bulb
• 2 shallots, chopped
• 4 garlic cloves, chopped
• 2 teaspoons fennel seeds
• 1 1/2 cups dry white wine
• 1/2 cup whipping cream
• 3 pounds mussels, scrubbed, debearded

1. Melt butter in heavy large pot over medium-high heat.
2. Add chopped fennel, shallots, garlic and fennel seeds.
3. Saute until fennel is tender, about 5 minutes.
4. Add wine and cream and boil until liquid thickens, about 10 minutes.
5. Add mussels.
6. Cover and cook until mussels open, about 5 minutes.
7. Divide mussels among 6 shallow bowls (discard any mussels that do not open).
8. Ladle broth over and serve.

butter, fresh fennel bulb, shallots, garlic, fennel seeds, white wine, whipping cream, mussels

Taken from www.epicurious.com/recipes/food/views/mussels-with-cream-fennel-and-white-wine-105987 (may not work)