Rosé Wine-Steamed Mussels
You’ll be hard-pressed to decide which element you like better — the rosé wine and fennel broth or the tender mussels.
Makes: 6 servings Total time: 35 minutes
|2||2Tbsp. olive oil|
|1||1fennel bulb (about 10 oz.), trimmed and thinly sliced (about 2 cups)|
|1⁄3||1/3cup minced shallots|
|2||2Tbsp. minced fresh garlic|
|1||1bottle dry rosé wine (750 ml)|
|3||3lb. mussels, scrubbed and debearded|
|OFF HEAT, STIR IN:|
|4||4Tbsp. unsalted butter, cubed and softened|
|1 1⁄2||1 1/2tsp. minced fresh thyme|
|salt and black pepper to taste|
|Chopped fennel fronds|
Heat oil in a large pot over medium-low. Add fennel, shallots, and garlic; cook until softened, 5–7 minutes.
Add wine and increase heat to high; bring to a boil and reduce wine to 2 cups, about 5 minutes. (If wine measures less than 2 cups add more rosé to equal 2 cups.)
Add mussels, cover, and cook, shaking pot occasionally, until mussels open, about 5 minutes. Discard any mussels that don’t open. Using a slotted spoon, divide mussels among six bowls.
Off heat, swirl butter into the broth until melted; stir in thyme and season with salt and pepper. Divide broth among bowls and garnish each serving with fennel fronds.
Per serving: 387 cal; 17g total fat (6g sat); 84mg chol; 669mg sodium; 15g carb; 1g fiber; 28g protein
Once you’ve trimmed the stalks and root end, slice the fennel bulb in half, then remove the center core.
To determine if wine is reduced enough, strain it and solids through a sieve set over a measuring cup.