Steamed Mussels With Fennel And Sun Dried Tomatoes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 1 tablespoon olive oil
• 2 shallots, sliced thin
• 1 fennel bulb, sliced thin
• 5 garlic cloves, minced
• 8 sun-dried tomatoes, sliced thin
• 3/4 cup fresh parsley, minced
• 1 cup dry wine
• 2 tablespoons fresh lemon juice (from 1/2 lemon)
• 2 lbs mussels, scrubbed and debearded
• fresh lemon zest (from 1 lemon)
• baguette, sliced

Recipe

• 1 heat olive oil in a large saucepan over medium high heat and cook the shallots, fennel, and garlic until the fennel is softened (lower heat if garlic starts to burn).
• 2 stir in the sun dried tomatoes, 1/2 cup of the parsley, wine, and lemon juice.
• 3 reduce heat to low and simmer 5 to 10 minutes.
• 4 increase heat to medium and add the mussels; cover and cook until the shells open, about 7 to 10 minutes.
• 5 transfer mussels, with a slotted spoon, to a serving bowl, discarding any that do not open.
• 6 whisk the lemon zest and cream into the saucepan and pour over mussels; garnish with remaining parsley and serve.
• 7 serve with baguette slices.