Top Chef, Season 8, Episode 8, Elimination Challenge, Winner
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.