Mussels with Fennel, Crème Fraîche and Vermouth | Christopher Kimball’s Milk Street

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Milk Street Recipe

Mussels with Fennel, Crème Fraîche and Vermouth

35 minutes

Mussels with Fennel, Crème Fraîche and Vermouth

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

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