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Mussels in Champagne Fennel Broth

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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!

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Rate this recipe 4.4/5 (7 Votes)

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.

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