Craving for Mussels

Mussels with fennel Recipe

For our lunch date today we had mussels but they were too salty and I wasn’t satisfied. So I decided to steam some for dinner. Finally craving sufficed!!

Mussels with fennel
adopted from Jamie Oliver’s Cook with Jamie
1 large fennel bulb
1 large white onion
2 sprigs of fresh thyme
4 cloves of garlic
2 dried red chilies
2.5 lbs of mussels
1 cup of wine
1 cup of cream
2 sprigs of fresh cilantro
salt and pepper to taste

Coarsely blend fennel, onion and garlic. In a large saucepan sweat the blended mixture, thyme and chilies with a pinch of salt at low heat for about 10 minutes. Then turn up the heat and add mussels, wine and cream. Cover the saucepan tightly with a lid. After a couple of minutes give the pan a good shake and ensure the onions are not getting stuck to the bottom. It can take anywhere from 3 to 4 minutes for the mussels to open. They are done when all the shells have opened. The trick is to not over cook them; you would be surprised how much of a difference 2 minutes can make. Throw away the ones that have not opened. Serve with bread and garnish with chopped fresh cilantro.

3 thoughts on “Craving for Mussels”

    1. As long as the clams are uncooked and in shell you can replace the mussels. You’ll have to shut the clams close before steaming them. Discard clams that wouldn’t close.

  1. I used to mussels until Grade 6. After grade school, I stopped. I’ve just grown to dislike seafood. Like I said, I only eat chicken, and the only seafood I eat is salmon! :)

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