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Mussels with Fennel, Crème Fraîche and Vermouth

4 Servings

35 minutes

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Fresh mussels cook quickly, making them an ideal weeknight dinner. We steam them in dry vermouth scented with shallots, fresh fennel and fennel seed. Crème fraîche whisked in at the end adds richness and rounds out the other flavors. Serve warm, crusty bread on the side for soaking up the broth.

4

Servings

Tip

Don't add the mussels to the pot until the liquid reaches a full boil. A big burst of heat helps the mussels open quickly, keeping them tender and succulent.

35 minutes

Ingredients

  • 2

    tablespoons salted butter

  • 2

    large shallots, halved and thinly sliced

Directions

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Reviews
rob f.

Made this last night. This was my first time making mussels, and they were delicious. The vermouth, fennel, and crème fraîche all worked together well. We fed 3 people with 3 pounds of mussels as our main course. You could stretch this to feed 4 if you had more sides or if this was an appetizer.