Mussels With Fennel, Orange and Crème Fraiche | Oregonian Recipes
If you don’t have dry vermouth, swap out a dry white wine like sauvignon blanc or pinot gris. If you have Pernod, the French anise-flavored liqueur, feel fre...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at recipes.oregonlive.com.
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Mussels with Fennel
lesliebeck.com
Steamed Mussels In Fennel Pernod Broth
emerils.com
Mussels Provencal | Fancy Fox
fox.dailyhabit.me
Cookwith - Mussels in Fennel-White Wine Broth
cookwith.co
Mussels With Leeks, Fennel & White Wine | Wild Fork
wildforkfoods.com
Mussels With Leeks, Fennel & White Wine | Wild Fork
wildforkfoods.com
Rosé Wine-Steamed Mussels Recipe
cuisineathome.com
Mussels with Pernod
besthealthmag.ca