Mussels with Cream, Fennel, and White Wine

1. 1

   Melt butter in heavy large pot over medium-high heat.

2. 2

   Add chopped fennel, shallots, garlic and fennel seeds.

3. 3

   Saute until fennel is tender, about 5 minutes.

4. 4

   Add wine and cream and boil until liquid thickens, about 10 minutes.

5. 5

   Add mussels.

6. 6

   Cover and cook until mussels open, about 5 minutes.

7. 7

   Divide mussels among 6 shallow bowls (discard any mussels that do not open).

8. 8

   Ladle broth over and serve.

No nutritional information available.

No additional tips available.