Steamed Mussels with White Wine, Rosemary, and Fen
Category
Entrees - Maindishes
Sub
Category
None
Servings
4
Ingredients
2 Tbs. extra-virgin olive oil 1 sprig rosemary,
3 to 4 inches long
1/2 tsp. fennel seed
1 small bulb fennel, trimmed, cored, and thinly sliced (about 1-1/2 cups), fronds reserved for garn
Kosher salt
2 lb. mussels, cleaned
1/2 cup white wine
1/4 tsp. crushed red pepper flakes
1 Tbs. unsalted butter
Instructions
In a 12-inch skillet, warm the oil, rosemary, and fennel seed over high heat until fragrant, about 1 minute.
Add the sliced fennel, season with salt, and cook until softened, about 2 minutes.
Add the mussels, wine, and red pepper flakes. Cover and cook, shaking the pan occasionally, until some of the mussels begin to open, about 3 minutes.
Uncover, add the butter, and continue to cook until all the mussels open, about 3 minutes more. Toss to mix the ingredients.
Garnish with the fennel fronds and serve.
Originally Submitted
4/26/2015
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