Mussels with Cream, Fennel, and White Wine Recipe

Mussels with Cream, Fennel, and White Wine Recipe

  • 1/4 cup (1/2 stick) butter
  • 1 cup chopped fresh fennel bulb
  • 2 shallots, chopped
  • 4 garlic cloves, chopped
  • 2 teaspoons fennel seeds
  • 1 1/2 cups dry white wine
  • 1/2 cup whipping cream
  • 3 pounds mussels, scrubbed, debearded
  1. Melt butter in heavy large pot over medium-high heat. Add chopped fennel, shallots, garlic and fennel seeds. Sauté until fennel is tender, about 5 minutes. Add wine and cream and boil until liquid thickens, about 10 minutes. Add mussels. Cover and cook until mussels open, about 5 minutes. Divide mussels among 6 shallow bowls (discard any mussels that do not open). Ladle broth over and serve.
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