By Chef John Ash
Discover a simple way to prepare impressively flavorful mussels. Pair with Russian River Ranches Chardonnay.
Total Time 1 hour
Prep Time 15 mins
Difficulty Level Medium
4 tbsps (1/2 stick) butter
1 cup chopped onions
3 cloves garlic, minced
2 cups dry white wine
1/3 cup chopped parsley
2 tsps whole fennel seeds, slightly rushed
1 bay leaf
Pinch red chilli flakes
Freshly ground black pepper to taste
In a Dutch oven soup pot, melt the butter over moderate heat.
Add the onion and garlic and sauté until soft but not brown, 3 to 4 minutes.
Add the remaining ingredients, cover and shake the pan to mix the mussels with the seasonings.
Turn heat to high and cook stirring occasionally until all the mussels open, about 5 minutes.
Serve immediately in large soup plates with plenty of good crusty bread to soak up the juices.