Author Notes
An attempt to trick the boyfriend's kids into liking mussels ... it worked! —Rochelle Bilow
Ingredients
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1 pound
mussels, cleaned and de-bearded
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1 tablespoon
butter
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1/2 cup
onion, chopped
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1/3 cup
lager-style beer
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1/2 cup
Thai-flavored stock (store-bought or homemade; or just chicken stock)
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1 tablespoon
heavy cream
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3 tablespoons
chopped fennel fronds
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Kosher salt
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Freshly ground black pepper
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4 pieces
sourdough bread, toasted and buttered
Directions
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Soak the mussels in water, then scrub any dirt or grit from the shells. If mussels are not de-bearded, remove the beard with a sharp knife. Set aside.
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In a deep, wide pan, sauté the onions in butter over medium heat.
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Once onions are fragrant and translucent, add the mussels, beer and stock. Cover with a lid and cook, shaking the pot frequently. Check the mussels after two minutes, and often, removing them to a serving bowl once the shells open. Discard any mussels that do not open.
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Boil the stock and beer until it reduces to a sauce-like consistency; a few minutes. (Keep the mussels covered to preserve their warmth.) Stir in the heavy cream and remove the sauce from the heat. Taste, and season well with salt and pepper.
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Divide the mussels evenly among two bowls and pour over sauce. Top with fennel fronds, and eat with toasted, buttered bread.
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