Steamed Mussels with Fennel, White Wine, and Tarragon

Name: Steamed Mussels with Fennel, White Wine, and Tarragon
Yield: Serves 4
Ingredients: 8 tablespoons, unsalted butter, softened; 6 , garlic cloves, minced; 1/4 cup, minced fresh tarragon; , Salt and pepper; 1 (12-inch), baguette, cut on bias into 12 (1-inch-thick) slices; 1 , fennel bulb, stalks discarded, bulb quartered, cored, and chopped; 1 1/2 cups, dry white wine; 4 pounds, mussels, scrubbed and debearded

Main Courses
Fish & Seafood
Weeknight

Appears in Cook's Country December/January 2016

Simmering the broth for a few minutes before adding the mussels allows the fennel to soften and flavor the broth.

SERVES 4

TIME 30 minutes

Steamed Mussels with Fennel, White Wine, and Tarragon

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