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Mussels Mariniere

By Chef John Ash

Discover a simple way to prepare impressively flavorful mussels. Pair with Russian River Ranches Chardonnay.

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    Serves 6

    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


    1. In a Dutch oven soup pot, melt the butter over moderate heat.

    2. Add the onion and garlic and sauté until soft but not brown, 3 to 4 minutes.

    3. Add the remaining ingredients, cover and shake the pan to mix the mussels with the seasonings.

    4. Turn heat to high and cook stirring occasionally until all the mussels open, about 5 minutes.

    5. Serve immediately in large soup plates with plenty of good crusty bread to soak up the juices.

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