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Mussels in Garlic Fennel Cream
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Anna Olson and Michael Olson
Published 2010
Serving a big bowl of steamed mussels can be a great icebreaker because it’s a communal activity. You pass around the bowl and everyone can help themselves. Even if there are guests who don’t like mussels, there’s always the deliciously garlicky cream to be sopped up with fresh baguette.
Ingredients
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Method
To clean mussels, rinse 2 or 3 times in cold water, tossing with your hands. To store before serving, place them in a colander on a plate and cover with a damp tea towel.
Heat a large soup pot over medium-high heat and add oil. Add onion and sauté for 1 minute, then add sliced fennel. Sauté for another 3 minutes then add garlic and tarragon. Add mussels and stir to coat. Pour in white w