Mussels with Fennel, Crème Fraîche and Vermouth
- Makes4 servings
- Cook Time35 minutes
- 1
Fresh mussels cook quickly, making them an ideal weeknight dinner. We steam them in dry vermouth scented with shallots, fresh fennel and fennel seed. Crème fraîche whisked in at the end adds richness and rounds out the other flavors. Serve warm, crusty bread on the side for soaking up the broth.
Tip
Don't add the mussels to the pot until the liquid reaches a full boil. A big burst of heat helps the mussels open quickly, keeping them tender and succulent.
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