Mussels with Leeks, Fennel and White Wine
These gorgeous blue mussels are just as delicious as they are beautiul. Simmered with white wine, leek, fennel, and parsley, and cooked in white wine and butter, these classic French moule are easy to cook and even easier to love.
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