Mussels with Leeks, Fennel & White Wine | Wild Fork
Steam mussels with leeks, fennel, and white wine for an aromatic, elegant dish best enjoyed with plenty of crusty bread.
INGREDIENTS
1 WFF Rustic French Baguette, thawed and cut into ¼” slices
¼ Cup Olive Oil
1 Cup Leeks, thinly sliced
½ Cup Fennel Bulb, finely diced
Fennel Sprigs
½ Cup Bottled Clam Juice
½ Cup White Wine
6 Tbsp. Butter, divided
LET'S GET COOKING!
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