Grilled Mussels with Smoked Paprika Cream

• 1 large fennel bulb, halved then cut in 8 wedges, reserve the fennel fronds for garnish
• 1 tablespoon olive oil
• 1-1/2 pounds mussels, cleaned, scrubbed with beards removed
• 1 shallot, finely diced
• 2 garlic cloves, minced
• 1/2 teaspoon smoked paprika
• 1/2 cup dry white wine
• 1/2 cup whipping cream
• 1 teaspoon flake salt, plus more to finish
• 1 lemon, halved Safeway 4 ct For $5.00 thru 02/09

1. Step 1: Preheat grill on high.
2. Step 2: Brush the fennel wedges with olive oil and sprinkle with salt.
3. Grill on a hot grill until deeply charred and the fennel is just starting to soften, about 10 minutes.
4. Let the fennel cool a bit before roughly chopping 4 of the wedges.
5. Step 3: Line a wide shallow bowl with three layers of Reynolds Wrap Heavy Duty Aluminum Foil.
6. Place the cleaned mussels in the middle of the foil.
7. Add the shallot, garlic, smoked paprika, chopped fennel, white wine, cream and 1 teaspoon flake salt.
8. Step 4: Make a foil packet.
9. Seal it tightly first in the center, rolling up the edges tightly and then drawing in the outside flaps.
10. Step 5: Grill for 12 minutes or until the juices are bubbling and the mussels have opened.
11. Step 6: During the last 2 minutes of cooking, grill the lemon halves until charred and juicy.
12. Step 7: Finish with a squeeze of the grilled lemon, the reserved grilled fennel wedges, a sprinkling of fennel fronds and a pinch of flake salt.

fennel bulb, olive oil, mussels, shallot, garlic, paprika, white wine, whipping cream, flake salt, lemon

Taken from www.kraftrecipes.com/recipes/grilled-mussels-smoked-paprika-cream-182327.aspx (may not work)