Mussels in Champagne Fennel Broth

By Wewah

Yum, Mussels in Champagne Fennel Broth, the champagne is what makes this dish sing! So what are you waiting for!? Get your chops on and enjoy!

Ingredients

• 3 pounds mussels, cleaned, in the shell
• 3 tablespoons olive oil
• 3 medium-sized shallots, finely chopped
• 3 large cloves garlic, pressed
• 1 fennel bulb, trimmed and thinly sliced
• 1 tablespoon fennel seeds
• 1 cup Champagne
• 1 ⁄4 cup parsley, finely chopped
• Sea salt & fresh ground pepper, to taste

Details

Servings 6
Adapted from sweetpaulmag.com

Preparation

Step 1

Heat the oil in a large pot over medium heat.

Add the shallots and garlic, and let simmer 2 to 3 minutes.

Add the fennel, fennel seeds, Champagne, and mussels, and turn heat to high.

Bring mixture to a boil, then cover the pot and steam for 7 to 8 minutes, shaking the pot every so often.

Remove any shells that did not steam open on their own and portion out remaining mussels into bowls. Return the mixture to a boil.

Add the parsley, sea salt, and fresh ground pepper.

Exactly 1 minute later, pour mixture over the mussels.

Serve while hot.