Mussels In A Fennel And White Wine Broth Recipe

Mussels In A Fennel And White Wine Broth Recipe. Add the mussels, wine and a good pinch of salt. Cover and cook 6 minutes or until shells open.

Cover and cook 6 minutes or until shells open. Add white wine, canned tomatoes and thyme and bring to a boil. Add fennel, fennel seeds, and garlic;

Return Mussels To Pot, Stir To Combine, Then Transfer To A Warm Serving Bowl.

Add chopped fennel, shallots, garlic and fennel seeds. 5 mussels in a fennel and white wine broth. Add mussels, cover, and increase heat to high.

Serve Immediately With Broiled Bread.

Melt the butter in a pot on moderate heat (i don’t like to let the butter brown), dump in the garlic and shallot and cook them for a minute. Clean mussels and remove all traces of beard. Add fennel, fennel seeds, and garlic;

Add Chopped Fennel Bulb And Garlic;

7 spicy catalan mussels with almond picada. 8 saffron mussels with orzo and tomatoes. Cover and cook 5 minutes or until shells open.

Cover, Reduce Heat, And Simmer For 3 Minutes Or Until Fennel Is Tender.

Season with salt and pepper. (if a mussel does not open, discard it immediately.) Cover and simmer 4 to 8 minutes, until all mussels are opened.

3 Thai Red Curry Mussels.

Add wine and cream and. Put in the fennel and tomato and let the broth simmer for about 30 minutes. 8 large cloves garlic, chopped.

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