Add garlic to pan and cook, stirring, for 1 more minute. Transfer to prepared baking tray and roast in the preheated oven until fennel is cooked through and beginning to caramelise, 25 to 35 minutes. Serves 2. Discard any mussels that do not open. Cook for 3-4 minutes or until the mussels have opened. Add wine and cream and boil until liquid thickens, about 10 minutes. Add the mussels, wine and a good pinch of salt. Already have an account with us? Don't change a thing. Add chopped fennel, shallots, garlic and fennel seeds. Line a baking tray with parchment or a silicone baking mat. Mussels in a fennel and white wine broth photos recipe. This flavoursome dish comes from chef Jess Dennison of Edinburgh restaurant, 27 Elliot's. Cook for 3-4 minutes or until the mussels have opened. The recipe is from Jerry Corso, owner of Bar del Corso in Seattle. Increase the heat to high and put on the lid. Make these mussels in a fennel and white wine broth for the beginning of a beautiful Italian-inspired meal. 26 Jun 2017 Learn how to cook great Mussels in a fennel and white wine broth photos . Add chopped fennel, shallots, garlic and fennel seeds. The email addresses you've entered will not be stored and will only be used to send this email. Check out this easy mussels recipe with fennel and white wine. Increase the heat to high and put on the lid. Cover and cook until mussels open, about 5 minutes. By entering your details, you are agreeing to olive magazine terms and conditions. Melt butter in heavy large pot over medium-high heat. Stir in roasted fennel, cherry tomatoes and white wine. Sign in to manage your newsletter preferences. Place fennel slices in a bowl. Stir in roasted fennel, cherry tomatoes and white wine. Turn the heat to medium (or, a light simmer) and cover, cooking for about 10 minutes. A perfect light dinner with some wine and a loaf of crusty bread. Privacy policy, So good!! Sauté until fennel is tender, about 5 minutes. Thanks! Enjoy cooking, eating and exploring! Drizzle 1 tablespoon olive oil over fennel and toss to coat. Discard any mussels that don’t open and serve with big lemon wedges, the reserved fennel fronds and crusty bread for mopping up the juices. Make these mussels in a fennel and white wine broth for the beginning of a beautiful Italian-inspired meal. Stir in parsley and serve. Crecipe.com deliver fine selection of quality Mussels in a fennel and white wine broth photos recipes equipped with ratings, reviews and mixing tips.  (Review from Allrecipes US | Canada). Cook the fennel and garlic for about five minutes, then add the tomatoes, wine, parsley, salt and lemon juice. 1 kg mussels, cleaned and rinsed under cold running water; 2 tablespoons olive oil, regular not extra-virgin; 1 small fennel bulb, finely chopped, reserving the fronds to garnish at the end; 1/2 white onion, finely chopped; 1 garlic clove, thinly sliced; 90 ml white wine or riesling A perfect light dinner with some wine and a loaf of crusty bread. Add leek and fennel and cook, stirring, for 6-7 minutes, or until vegetables soften. Ladle broth overtop and sprinkle with flat leaf parsley. Bring to the boil; cover and cook until mussels are all opened, 3 … Oops! Sauté until fennel is tender, about 5 minutes. Add water, mussels … Heat the oil in a large, deep, lidded pan over a medium heat. Add garlic; cook, stirring frequently until garlic is fragrant and light golden, 1 to 2 minutes. Please try again. Add the mussels, wine and a good pinch of salt. 2 Increase heat to high and add white wine to saucepan. Add the garlic and fennel, and fry for 7-8 minutes or until soft, taking care not to burn the garlic.