Steamed Mussels with Fennel in An Orange Broth

Healthycooking's picture

Dec. 27, 2011

Ingredients

Fennel bulb 1 Small
Mussels 4 Dozen , unshucked
Dry white wine 1 Cup (16 tbs)
Dry vermouth 1 Cup (16 tbs)
Homemade chicken broth/Low sodium canned broth
Minced garlic 2 Teaspoon
Bay leaf 1
Heavy cream 1/4 Cup (4 tbs)
Orange zest 1 , blanched in boiling water for 1 minute and diced fine
Finely chopped fresh basil 2 Tablespoon
Finely chopped parsley 1 Tablespoon

Directions

GETTING READY

1.Start by trimming the fennel bulb, and also separate the outer branches from the center, roughly chop the outer branches and cut the center in half, take out the core and thinly slice the bulb

2. Take the mussels, and wash it under cold running water, also take a coarse brush and scrub the mussels to remove any dirt, make sure not to submerge the mussels in fresh water

MAKING

3. Place the mussels, using your fingers, and press lightly on any open mussels and discard the mussels that do not close up

4. Also remove the beards fromthe mussels by scrubbing with your fingers

5. In a large saucepan, put the mussels, white wine, vermoutth, chicken broth, garlic, and bay leaf, cover and boil it at high heat

6. After sometime of cooking, lower the heat and simmer for 4 to 5 minutes, do it until the mussels open up, take a slotted spoon and sue it to remove the mussels, remember to discard the mussels that haven't opened up completely

7. In a deep bowl, put the mussels, and take a damp cloth to cover the mussel to keep it warm, then increase the heat to high, and let the liquid boil for 6 to 8 minutes, until the liquid quantity has decreased by half

8. In the pan, add cream, and boil it, simmer for 3 to 4 minutes,strain through a fine sieve

9. Now add the blanched orange zest, basil, and parsley to the second saucepan, and continue to simmer for 1 to 2 minutes

10. Meanwhile, take the mussels and remove the top shells and discard them, then divide the mussels by their half-shells among 4 shallow soup bowls

11. Finally spoon the hot broth over the mussels and serve immediately

SERVING

12. Serve with salads or bread

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4