Saturday, February 26, 2011

Mussels In White Wine And Fennel

2 sprigs basil
2 pounds black Canadian mussels
1 teaspoon chili flakes
1/2 cup extra virgin olive oil
2 fennel bulbs, shaved thin
2 T garlic, chopped
2 sprigs marjoram
salt, to taste
sugar, to taste
2 sprigs thyme
2 T unsalted butter
3 cups white wine

Preparing the mussels:
Heat olive oil and butter in a large sauté pan. Add garlic and chili flakes. Cook
until aromatic. Then add in the fennel bulbs and cook until soft. Add the white wine, salt, and sugar, and cook until dissolved.

Add the unopened and cleaned mussels followed by the herbs, and cover the pan.
Cook over medium heat until all mussels have opened. About 3-4 minutes.


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