Mussels with Fennel, White Wine, Garlic & Parsley Ciabatta - Recipe Finder
Mussels with Fennel, White Wine, Garlic & Parsley Ciabatta
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Top Chef, Season 8, Episode 8, Elimination Challenge, Winner
Ingredients
- 2 pounds Black Canadian mussels
- 2 tablespoons garlic, chopped
- 1/2 cup extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon chili flakes
- 3 cups white wine
- Salt and sugar, to taste
- 2 sprigs thyme
- 2 sprigs marjoram
- 2 sprigs basil
- 2 fennel bulbs, shaved thin
Directions
1. Heat olive oil and butter in a large sauté pan. Add garlic and chili flake- cook until aromatic. Then add in the fennel bulbs and cook until soft. Add the white wine, salt, and sugar and cook until dissolved. Add the unopened and cleaned mussels followed by the herbs- and cover the pan. Cook over medium heat until all mussels have opened. About 3-4 minuets.
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