Ingredients
-
Blue Mussels, thawed
1.0 LBQty 2 lbs.$2.98 -
Rustic Baguette, thawed and cut into ¼” slices
1 PieceQty 1 piece$1.78 -
Olive Oil
Qty ¼ Cup -
Leeks, thinly sliced
Qty 1 Cup -
Fennel Bulb, finely diced
Qty ½ Cup -
Fennel Sprigs
Qty -
Fresh Garlic Cloves, sliced
Qty 2 Cloves -
Bottled Clam Juice
Qty ½ Cup -
White Wine
Qty ½ Cup -
Butter, divided
Qty 6 Tbsp.
Cooking
Instructions
- Pre-heat oven to 400°F degrees.
- Brush both sides of sliced baguette with olive oil. Season with salt and pepper. Bake until golden brown and crispy.
- In a large pot over medium heat, sauté 3 Tbsp. butter with leeks, fennel, and garlic until softened. Raise the heat to medium-high, and add wine and clam juice; simmer for 2 minutes. Add mussels, cover and cook for 4 minutes.*
- Remove from heat and divide mussels into 4 bowls. Add remaining butter and parsley to the cooking broth and stir. Pour sauce over mussels and garnish with fennel sprigs. Serve with toasted baguette.
*USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F.