Fennel Mussels Recipe at David Council blog

Fennel Mussels Recipe. 1 fennel bulb (about 1 pound), trimmed. Steamed mussels in a flavorful garlic fennel broth is a delicious seafood dish that will exceed everyone’s expectations. 4 cloves garlic, smashed and peeled. 1 cup chicken stock (recipe) 1 teaspoon saffron threads. 1 small onion, thinly sliced. Add chopped fennel, shallots, garlic and fennel seeds. Steamed mussels with fennel and tarragon. Cook until just soft and fragrant, about 4 minutes. Easy and delicious for any day of the week. 1 medium fennel bulb, trimmed, halved, cored, and thinly sliced lengthwise, ¼ cup chopped tender fronds reserved. 1 cup dry white wine. Add the garlic and fennel; The mussels are smothered in a spicy, chunky tomato fennel sauce. Heat the olive oil in a dutch oven over medium heat. Mussels linguine with tomato fennel sauce.

Steamed Mussels in Garlic Fennel Broth 2 Sisters Recipes by Anna and Liz
from 2sistersrecipes.com

Steamed mussels with fennel and tarragon. Easy and delicious for any day of the week. Add chopped fennel, shallots, garlic and fennel seeds. Heat the olive oil in a dutch oven over medium heat. The mussels are smothered in a spicy, chunky tomato fennel sauce. Steamed mussels in a flavorful garlic fennel broth is a delicious seafood dish that will exceed everyone’s expectations. 1 cup dry white wine. 1 small onion, thinly sliced. 1 medium fennel bulb, trimmed, halved, cored, and thinly sliced lengthwise, ¼ cup chopped tender fronds reserved. 4 cloves garlic, smashed and peeled.

Steamed Mussels in Garlic Fennel Broth 2 Sisters Recipes by Anna and Liz

Fennel Mussels Recipe 1 cup chicken stock (recipe) 1 teaspoon saffron threads. Easy and delicious for any day of the week. 4 cloves garlic, smashed and peeled. 1 fennel bulb (about 1 pound), trimmed. Steamed mussels in a flavorful garlic fennel broth is a delicious seafood dish that will exceed everyone’s expectations. 1 small onion, thinly sliced. 1 cup chicken stock (recipe) 1 teaspoon saffron threads. Add chopped fennel, shallots, garlic and fennel seeds. 1 medium fennel bulb, trimmed, halved, cored, and thinly sliced lengthwise, ¼ cup chopped tender fronds reserved. Steamed mussels with fennel and tarragon. Add the carrots and season with salt and pepper. Heat the olive oil in a dutch oven over medium heat. Cook until just soft and fragrant, about 4 minutes. The mussels are smothered in a spicy, chunky tomato fennel sauce. Add the garlic and fennel; Mussels linguine with tomato fennel sauce.

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