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Foraging with Alexis Nikole Nelson.
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.
tablespoons salted butter
large shallots, halved and thinly sliced
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