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Ingredients
Mussels in Garlic Cream Sauce
- Ingredients
- 3 kilograms mussels
- 6 garlic cloves
- 1 large Fennel bulb
- 20 grams butter
- 250 milliliters dry white wine (such as Riesling)
- salt
- freshly ground peppers
- 150 milliliters Whipped cream
Sorting mussel shells. Throw away any opened mussels, rinse closed mussels under running water and trim. Remove garlic and crush with the flat side of a large knife. Rinse fennel, cut in half, remove hard stalk and cut fennel into small cubes. Finely chop fennel leaves. Melt butter in a saucepan, sauté garlic along with fennel for 1-2 minutes, add white wine and season with salt and pepper.
Add mussels to the pan and cook covered for 10-15 minutes over high heat. Discard any closed shells after cooking, remove mussels from the broth and keep warm. Bring broth to a boil, stir in cream and season with salt and pepper. Simmer for 5-8 minutes over medium heat. To serve, arrange mussel shells in preheated deep plates, pour creamy vegetable sauce over shells and garnish with fennel leaves. Serve immediately with fresh bread if desired.