Mussels in a Fennel and White Wine Broth Tasty Recipes

Saturday, February 1, 2020

Mussels in a Fennel and White Wine Broth

"Make these mussels in a fennel and white wine broth for the start of a stunning Italian-stimulated meal. The recipe is from Jerry Corso, proprietor of Bar del Corso in Seattle."

Ingredients :

1 tablespoon olive oil
1 bulb fennel, trimmed and thickly sliced
1 half tablespoons olive oil
three cloves garlic, thinly sliced
1 pound mussels, wiped clean and debearded
1 cup halved cherry tomatoes
half cup white wine
1/four cup chopped sparkling flat-leaf parsley

Instructions :

Prep : 10M	Cook : 4M	Ready in : 55M

Preheat oven to 400 stages F (200 tiers C). Line a baking sheet with parchment paper or a silicone baking mat.
Place fennel slices in a bowl. Drizzle 1 tablespoon olive oil over fennel and toss to coat. Transfer to organized baking sheet and roast inside the preheated oven till fennel is cooked through and beginning to caramelize, 25 to 35 minutes.
Heat 1 half of tablespoons olive oil in a huge skillet over medium-high heat. Add garlic; cook, stirring frequently till garlic is fragrant and light golden, 1 to two minutes.
Stir mussels into garlic; toss to frivolously integrate. Stir in roasted fennel, cherry tomatoes, and white wine. Bring to a boil, cowl, and cook dinner till mussels are all opened, three to 5 mins. Stir in parsley and serve.

Notes :

Reynolds® parchment may be used for less difficult cleanup/removal from the pan.

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