Creamy Mussel Stew With Peas Fennel And Lemon Recipes

MUSSELS WITH CREAM, FENNEL, AND WHITE WINE

Steps:

• Melt butter in heavy large pot over medium-high heat. Add chopped fennel, shallots, garlic and fennel seeds. Sauté until fennel is tender, about 5 minutes. Add wine and cream and boil until liquid thickens, about 10 minutes. Add mussels. Cover and cook until mussels open, about 5 minutes. Divide mussels among 6 shallow bowls (discard any mussels that do not open). Ladle broth over and serve.

CREAMY MUSSEL STEW WITH PEAS, FENNEL, AND LEMON

Steps:

• Chop the fronds from the fennel bulb, reserving 1/4 cup of the fronds,chopped.
• Peel off the outer layer of the bulb, then finely chop the bulb and coarsely chop the stems.
• In a large pot, heat oil over medium high heat and add the chopped fennel bulb, leek, and garlic; cook until the fennel and leek start to turn golden, about 5 to 7 minutes.
• Add the pepper flakes, cook 30 seconds; stir in the fennel stems, wine, and Pernod.
• Scrape any browned bits from the bottom and continue cook 2 minutes.
• Add the mussels, cover, and cook until they have opened, 5 to 7 minutes; discard any that do not open and, using a slotted spoon, transfer mussels to a large bowl and loosely cover with foil.
• Preheat the broiler; strain the liquid in the pot into a smaller saucepan, using a spoon to press on the solids to get the most liquid out of them.
• Add the stock to the saucepan and simmer over medium heat.
• Stir in the peas and cook until just tender, 2 to 3 minutes; whisk in the creme fraiche, lemon zest, salt and reserved fennel fronds (cover to keep warm).
• Drizzle the bread with more of the oil and place it under the broiler; toast until just golden, about 1 minute.
• Place bread into serving bowls, mound with mussels, then top with the broth.