Mussels With Fennel, Orange and Crème Fraiche | Oregonian Recipes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 red onion, sliced thin
• 1 large fennel bulb, sliced thin
• 1 jalapeno chile, sliced thin crosswise
• 3 large strips orange zest
• 1/2 teaspoon fennel seed
• Kosher salt
• 3 garlic cloves, sliced thin
• 2/3 cup dry vermouth or dry white wine (see headnote)
• 2-1/2 pounds mussels, debearded, rinsed, and sorted
• 1/4 cup crème fraiche
• 1/2 chopped fresh basil