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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
Ingredients
-
2
tablespoons salted butter
-
2
large shallots, halved and thinly sliced
Directions
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01In a large Dutch oven over medium, melt the butter. Add the shallots, fennel, chilies, fennel seed and ½ teaspoon salt. Cook, stirring, until the vegetables have softened, 4 to 6 minutes. Stir in the vermouth and thyme and bring to a simmer. Cover, reduce to low and cook for about 5 minutes.
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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.