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

1. In a large saucepan or Dutch oven over medium heat, cook the onions in the butter until soft, about 5 minutes.
2. Add the fennel seed, red pepper flakes, garlic and orange zest and cook until fragrant, stirring, another 1 to 2 minutes.
3. Turn the heat up to high and deglaze the pan with the wine, allowing it to bubble for a minute.
4. Lower the heat to medium, add the stock and bring to a simmer.
5. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes.
6. Add the cream, stir until incorporated and remove from the heat.
7. 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)