Mussels in Wine
- 1 medium onion, chopped
- 2 tablespoons butter
- 2 teaspoons ground fennel seed
- 1 teaspoon red pepper flakes
- 3 cloves garlic, pressed
- Zest of half orange
- 3/4 cup white wine
- 1 1/2 cups chicken stock
- 2 pounds fresh mussels, scrubbed and debearded
- 1/2 cup heavy cream
- French bread, for dipping
- In a large saucepan or Dutch oven over medium heat, cook the onions in the butter until soft, about 5 minutes.
- Add the fennel seed, red pepper flakes, garlic and orange zest and cook until fragrant, stirring, another 1 to 2 minutes.
- Turn the heat up to high and deglaze the pan with the wine, allowing it to bubble for a minute.
- Lower the heat to medium, add the stock and bring to a simmer.
- Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes.
- Add the cream, stir until incorporated and remove from the heat.
- Serve immediately with sliced French bread for dipping.
onion, butter, ground fennel, red pepper, garlic, orange, white wine, chicken stock, fresh mussels, heavy cream, bread
Taken from www.foodnetwork.com/recipes/melissa-darabian/mussels-in-wine-recipe.html (may not work)