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Fennel Seed and Prosecco Steamed Mussels
Spice up your dinner table with these beautifully steamed and flavourful mussels.
YIELDS
4
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fennel seeds
- 1/2 teaspoon dried red chili flakes
- 1 shallot, peeled and finely diced
- 3 cloves of garlic, thinly sliced
- 1 cup prosecco
- 1/2 cup 35%MF whipping cream
- 1 tablespoon whole grain mustard
- 900g fresh mussels, de-bearded and cleaned
- 1/2 cup fresh basil leaves, chopped
- Fresh crusty bread for serving
Directions
- Add oil to a large sauce pot set over medium-high heat; add fennel seeds, chilli flakes, shallot and garlic and cook until fragrant, about two minutes, stirring continuously.
- Stir in prosecco, cream and mustard, increase heat to high, and boil the mixture. Stir in mussels, cover, and cook until mussels have opened about five to seven minutes.
- Pour cooked mussels and accompanying sauce into a large serving bowl, top with basil and serve immediately alongside fresh crusty bread. Enjoy!
