Mussels with Leeks, Fennel and White Wine
Mussels with Leeks, Fennel and White Wine
INGREDIENTS
Rustic baguette, toasted and sliced 1
Olive oil ¼ cup
Leeks, thinly sliced 1 cup
Fennel bulb, finely diced ½ cup
Fennel sprigs garnish
Fresh garlic cloves, sliced 2 cloves
Bottled clam juice or vegetable stock ½ cup
White wine ½ cup
Butter, divided 6 tbsp
LET'S GET COOKING!
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.