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Author Notes: An attempt to trick the boyfriend's kids into liking mussels ... it worked! —Rochelle Bilow
- 1 pound mussels, cleaned and de-bearded
- 1 tablespoon butter
- 1/2 cup onion, chopped
- 1/3 cup lager-style beer
- 1/2 cup Thai-flavored stock (store-bought or homemade; or just chicken stock)
- 1 tablespoon heavy cream
- 3 tablespoons chopped fennel fronds
- Kosher salt
- Freshly ground black pepper
- 4 pieces sourdough bread, toasted and buttered
- 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.
- In a deep, wide pan, sauté the onions in butter over medium heat.
- 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.
- 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.
- Divide the mussels evenly among two bowls and pour over sauce. Top with fennel fronds, and eat with toasted, buttered bread.