Mussels with Fennel and Garlic

Mussels with Fennel and Garlic Recipe
Jean Allsopp

Yield:

Makes 4 servings

Recipe from


Ingredients

1/4 cup olive oil, divided
5 dozen mussels, scrubbed and debearded
1 bay leaf
4 garlic cloves, minced
1/2 cup diced onion
1 teaspoon crushed fennel seeds
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 cup dry white wine
Crusty French bread

Preparation

Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mussels and bay leaf; sauté 1 minute. Add remaining 2 tablespoons olive oil, garlic, and next 4 ingredients, and cook 1 minute. Add wine; cover and cook 3 minutes or until mussels open. Discard any unopened mussels. Cool completely. Chill until serving. Serve with French bread.

Note:

Russell Cronkhite,

A Return to Family Picnics (Multnomah Publishers, Inc., 2005)

July 2005
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