Mussels in Wine

Name: Mussels in Wine
Ingredients: 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

11 ingredients

7 steps

Ingredients

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

Directions

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.