Steamed Mussels With Fennel and Sun Dried Tomatoes

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement