Sunset Hill House

Sunset Hill House Mussels: Main Dish

Servings: 0

Ingredients:

• 

  10 oz Mussels in shell, washed, and debearded

• 

  1 tablespoon Olive Oil

• 

  2 teaspoon Chopped Garlic

• 

  1/4 of a Fennel Bulb, sliced very thin

• 

  1 Small leek, white only, halfed lengthwise, and sliced into quarter inch rounds

• 

  1/4 cup Chopped Tomato

• 

  1/3 cup Dry white wine

• 

  1/4 cup Mussel or Clam Broth

• 

  1/2 oz Pernod

• 

  2 oz Butter, cut into cubes

• 

  Salt and Pepper to taste

Step 1:

Heat oil in saucepan. When hot, add mussels and turn heat to high. Add garlic, fennel & leek and cook covered 1 to 1 1/2 minutes until mussels start to open. Add Pernod and ignite to burn off alcohol. When flame dies, add wine, broth, and chopped tomato and continue cooking covered, shaking pan occasionally 2 to 2 1/2 minutes until all mussels are open and vegetables are tender. Season to taste and add butter, allowing butter to melt and thicken the sauce. Arrange mussels in bowl, pour sauce and vegetables over. Sprinkle with chopped parsley and serve with lots of crusty bread for dipping.