Steamed Mussels With Fennel and Sun Dried Tomatoes
Ready In: 45 mins
Serves: 3-4
Ingredients
- 1 tablespoon olive oil
- 2 shallots, sliced thin
- 1 fennel bulb, sliced thin
- 5 garlic cloves, minced
- 8 sun-dried tomatoes, sliced thin
- 3⁄4 cup fresh parsley, minced
- 1 cup dry white wine
- 2 tablespoons fresh lemon juice (from 1/2 lemon)
- 2 lbs mussels, scrubbed and debearded
- fresh lemon zest (from 1 lemon)
- baguette, sliced
Directions
- Heat olive oil in a large saucepan over medium high heat and cook the shallots, fennel, and garlic until the fennel is softened (lower heat if garlic starts to burn).
- Stir in the sun dried tomatoes, 1/2 cup of the parsley, white wine, and lemon juice.
- Reduce heat to low and simmer 5 to 10 minutes.
- Increase heat to medium and add the mussels; cover and cook until the shells open, about 7 to 10 minutes.
- Transfer mussels, with a slotted spoon, to a serving bowl, discarding any that do not open.
- Whisk the lemon zest and cream into the saucepan and pour over mussels; garnish with remaining parsley and serve.
- Serve with baguette slices.
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