Mussels in Fennel Broth
From pleclare 15 years ago
- 15 minutes to make
- Serves 4
Delicious mussels in fennel broth. Serve with crusty bread to soak up flavorful broth.
Ingredients
- 1 large fennel bulb with stalks shopping list
- 2 garlic cloves,thinly sliced,1/2 c dry vermouth shopping list
- 4 lbs. mussels,scrubbed and debearded shopping list
- 2 Tbs butter shopping list
- 1/2 c dry vermouth shopping list
How to make it
- Chop fennel bulb to measure 2 cups. Chop fennel fronds to measure 1 Tbs.
- Heat lg. Dutch oven over med-high heat. Add chopped fennel and garlic;saute 3 mins.. Add 1 c water and vermouth to pan;bring to boil.
- Cover,reduce heat and simmer 3 mins or till fennel is tender. Add mussels to pa;cover and cook 5 mins or till shells open. Remove mussels from pan,and keep warm;discard any unopened shells
- Remove pan from heat,and add butter,stirring until it melts.
- Serve frnnel broth over mussels and sprinkle with fennel fronds.
People Who Like This Dish 3
- homali Nowhere, Us
- notyourmomma South St. Petersburg, FL
- elgourmand Apia, WS
- choclytcandy Dallas, Dallas
- clbacon Birmingham, AL
- pleclare Framingham, MA
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The Rating
Reviewed by 3 people-
Okay Pleclare; you did it again. Got to add some mushrooms but I'm wired. Thanks. RJ
elgourmand
in Apia loved it
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" It was excellent "