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.