Yield 4 Number Of Ingredients 9 Steps:
For best results, use Breville Quick Touch™ Crisp Microwave Combine wine, saffron, garlic, fennel bulb and tomato in a 4 litres microwave-safe bowl or deep casserole dish. Cover with a vented microwave-safe lid or vented microwave-safe plastic wrap Select 100% power and dial up 6 minutes and press START button Remove from microwave and add mussels; cover tightly with vented lid or 2 layers of plastic wrap. Select 70% for 6 minutes and press START button. All mussels should have opened and cooked through Stir in cream and chopped fennel prongs into mussel. Season with freshly ground black pepper and serve immediately with crusty bread
Time 25m Yield 4 bowls, 4 serving(s) Number Of Ingredients 7 Steps:
Rinse and scrub mussels under cold water. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels, cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately.
Time 1h10m Yield 2 entrees or 4 appetizers, 2-4 serving(s) Number Of Ingredients 11 Steps:
Put the olive oil and butter/margarine into a good sized frying pan (with a lid) and then fry, not too quickly, the chopped garlic and shallots. When the shallots and garlic are just transparent, (about two minutes), add the water, wine, bay leaf, parsley and mussels. Add ground pepper to taste and pour cream over the mussels. Cover pan with lid, over moderate to high heat. When liquid starts to steam, keep over the heat, constantly shaking the pan until all (or at least most) of the shells open. This will only take three, or four minutes. Do not overcook and avoid letting the liquid boil. You will hear the shells crack open and when most have opened, remove from heat. Too much cooking will only make them tough. Serve immediately (only the ones that opened) in bowls with plenty of sauce and crisp fresh bread.
Time 40m Yield 2 servings Number Of Ingredients 14 Steps:
Chop and reserve 1/4 cup fennel fronds. Peel and discard the outer layers from the bulb, then finely chop the bulb and coarsely chop the stems. Heat the oil in a large pot over medium-high heat. Add the chopped fennel bulb, leek and garlic cloves. Cook until the fennel and leek are golden, 5 to 7 minutes. Add the pepper flakes and cook 30 seconds. Stir in the fennel stems, wine and Pernod. Cook, stirring to scrape up any browned bits from the bottom of the pan, 2 minutes. Add the mussels to the pot. Cover tightly and cook until most of the mussels have opened, 5 to 7 minutes (discard any remaining closed mussels). Transfer to a large bowl and cover loosely with foil. Heat the broiler. Strain the liquid in the pot through a fine sieve into a small saucepan, pressing down on the solids with a spoon. Add the stock and bring to a simmer over medium heat. Stir in the peas and cook until just tender, 2 to 3 minutes. Whisk in the crème fraîche, lemon zest, salt and chopped fennel fronds. Cover to keep warm. Drizzle the bread with oil and place it under the broiler until just golden, about 1 minute. Place a slice of bread into each of two bowls. Mound the mussels on top of the bread, then ladle the broth over everything.
Time 20m Yield 4 servings as an appetizer, 2 as a main dish Number Of Ingredients 9 Steps:
In a wide skillet with a lid, melt butter over medium-high heat. Add onion and shallot, and stir until very soft and beginning to turn gold, about 5 minutes; do not let them brown. Add thyme and bay leaf and stir. Add wine and 1 cup water and bring to a boil over high heat. Add mussels, cover, and cook until open, about 4 minutes. Transfer mussels to serving bowls with a slotted spoon and boil liquid in the pan until reduced to a sauce. Turn off heat and whisk in crème fraîche and salt and pepper to taste. Pour over mussels and serve with crusty bread.
Time 30m Yield 4 servings Number Of Ingredients 9 Steps:
To clean mussels, scrub them with a stiff brush under cold running water to remove any grit. Discard any mussels with cracked or broken shells, or that do not close. In a large lidded pot over medium-high heat, stir butter until melted. Add the onion and cook, stirring frequently, until it has softened and started to brown, 6-8 minutes. Add the garlic and cook for 30 seconds, stirring constantly. Add the red pepper flakes and season with salt. Stir to combine. Add the mussels and stir until completely coated. Add the white wine and stir. Put the lid on the pot and cook until the mussels have opened, 3-5 minutes. Discard any shells that don’t open after 5 minutes. Add the parsley and stir. Serve with bread. Enjoy!
Time 30m Yield 4 Number Of Ingredients 11 Steps:
Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes. Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt. Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.
Yield Makes 6 first-course servings Number Of Ingredients 8 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.
Time 35m Yield 4 servings Number Of Ingredients 11 Steps:
In a large saucepan or Dutch oven over medium heat, cook the onions in the butter until soft, about 5 minutes. Add the fennel seed, red pepper flakes, garlic and orange zest and cook until fragrant, stirring, another 1 to 2 minutes. Turn the heat up to high and deglaze the pan with the wine, allowing it to bubble for a minute. Lower the heat to medium, add the stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream, stir until incorporated and remove from the heat. Serve immediately with sliced French bread for dipping.
Time 35m Yield 4 servings Number Of Ingredients 13 Steps:
Heat a large, deep skillet over medium-high heat. Add the olive oil and chorizo and saute for about 2 minutes. Then the celery, garlic, tomatoes, fennel and onions, and saute until tender but not too soft, 5 to 8 minutes. Add the mussels, and saute again until the mussels start to pop open. Add the clam juice and wine and cover the skillet. Steam the mussels until they open, 7 to 10 minutes. Remove any mussels that didn’t open, and transfer the rest from the skillet to a serving bowl(s), leaving the liquid behind. Add the butter and simmer until the liquid reduces a bit, about 2 minutes. Pour the liquid over the mussels and serve with a delightful crusty bread.
