Mussels & Fernet Cream Sauce
Ingredients:
- HEADING
- fernet branca
- 2 Tbsp Sweet vermouth
- 2 Tbsp Olive oil
- 2 Shallots, thinly sliced
- 2 Garlic cloves, thinly sliced
- 1 Small fennel bulb, thinly sliced (save the fronds for garnish)
- 1 tsp Dried oregano
- 1 tsp Dried thyme
- 1 tsp Dried basil
- 2 lbs Mussels, scrubbed and debearded (discard any that are open)
- 2 Tbsp Unsalted butter
- 1 cup Heavy whipping cream
- 1 Tbsp Dijon mustard
- 1 Lemon, juiced and zested
- To taste Salt and pepper
- To garnish Chives and crusty bread
Directions:
Instructions
Heat the olive oil in a large heavy bottom pan on medium heat. Add the shallot and garlic and cook for 1 minute, or until fragrant. Add the fennel and cook for 5 minutes, or until tender. Add the fernet, vermouth and herbs and bring to a simmer.
Add the mussels, lower the heat to a simmer, cover and cook for 5 to 6 minutes or until all of the mussels open, shaking the pan a few times. Once done, using a slotted spoon, remove the mussels and place in a serving dish, discarding any mussels that didn’t open.
Add the butter, cream, Dijon mustard, lemon juice and zest to the pan and simmer for 2 minutes. Adjust the seasoning with salt and pepper. Pour over the mussels and garnish with chives and crusty bread.
