Ingredients:
3 pounds fresh NL organic blue mussels, cleaned
¼ cup butter (½ stick)
1 cup chopped fresh fennel bulb
2 tsp. fennel seeds
2 tbsp. chopped chives
4 garlic cloves
1 ½ cup dry white wine
½ cup whipping cream.
Method:
Melt butter in a heavy, large pot over medium-high heat. Add chopped fennel, garlic and fennel
seeds. Sauté until fennel is tender, about 5 minutes. Add wine and cream and boil until the liquid
thickens, about 10 minutes. Add mussels, cover and cook until mussels open, about 5 minutes.
Sprinkle with chopped chives. Divide mussels among 6 shallow bowls (discard any mussels that
do not open). Ladle broth over and serve. Enjoy!
By: Chef Steve Watson