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How to make it

  • In large kettle or deep saute pan melt butter over medium-high heat.
  • Add onion, fennel and carrot then cook until onion and fennel are translucent.
  • Add shallot and cook another 30 seconds.
  • Add parsley, bay leaf and mussels then stir to incorporate.
  • Add wine and stir again.
  • Cover pan tightly and raise the heat to high.
  • Let mussels steam for four minutes.
  • Uncover the pan and discard any mussels that haven't opened.
  • Divide mussels between four warmed serving bowls and pour some of the poaching liqueur over each.

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