Creamy Mussel Stew With Peas, Fennel, and Lemon
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 1 fennel bulb
- 2 tablespoons extra virgin olive oil (more for brushing)
- 1 leek, white part only cleaned and finely chopped
- 4 garlic cloves, smashed and peeled
- 1 pinch crushed red pepper flakes
- 3⁄4 cup dry white wine
- 3 tablespoons Pernod
- 1 lb fresh mussels, rinsed (de-beard if wild caught)
- 2⁄3 cup chicken stock or 2/3 cup vegetable stock
- 1⁄2 lb English pea, shelled (1/2 cup)
- 2 tablespoons creme fraiche
- 1⁄4 teaspoon lemon zest, finely grated
- fine sea salt
- 2 slices country bread, 1/2-inch-thick
directions
- Chop the fronds from the fennel bulb, reserving 1/4 cup of the fronds,chopped.
- Peel off the outer layer of the bulb, then finely chop the bulb and coarsely chop the stems.
- In a large pot, heat oil over medium high heat and add the chopped fennel bulb, leek, and garlic; cook until the fennel and leek start to turn golden, about 5 to 7 minutes.
- Add the pepper flakes, cook 30 seconds; stir in the fennel stems, wine, and Pernod.
- Scrape any browned bits from the bottom and continue cook 2 minutes.
- Add the mussels, cover, and cook until they have opened, 5 to 7 minutes; discard any that do not open and, using a slotted spoon, transfer mussels to a large bowl and loosely cover with foil.
- Preheat the broiler; strain the liquid in the pot into a smaller saucepan, using a spoon to press on the solids to get the most liquid out of them.
- Add the stock to the saucepan and simmer over medium heat.
- Stir in the peas and cook until just tender, 2 to 3 minutes; whisk in the creme fraiche, lemon zest, salt and reserved fennel fronds (cover to keep warm).
- Drizzle the bread with more of the oil and place it under the broiler; toast until just golden, about 1 minute.
- Place bread into serving bowls, mound with mussels, then top with the broth.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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