RECIPE:Mussels with Leeks, Fennel and White Wine
- Prep Time: 10 mins
- Cook time: Less than 30 mins
Serves 4
Ingredients
Rustic baguette, toasted and sliced1
Olive oil¼ cup
Leeks, thinly sliced1 cup
Fennel bulb, finely diced½ cup
Fennel sprigsgarnish
Fresh garlic cloves, sliced2 cloves
Bottled clam juice or vegetable stock½ cup
White wine½ cup
Butter, divided6 tbsp
Cooking directions
Pre-heat oven to 400°F degrees.
Brush both sides of sliced baguette with olive oil. Season with salt and pepper. Bake until golden brown and crispy.
In a large pot over medium heat, sauté 3 Tbsp. butter with leeks, fennel, and garlic until softened. Raise the heat to medium-high, and add wine and clam juice; simmer for 2 minutes. Add mussels, cover and cook for 4 minutes.
Remove from heat and divide mussels into 4 bowls. Add remaining butter and parsley to the cooking broth and stir. Pour sauce over mussels and garnish with fennel sprigs. Serve with toasted baguette.