Mussels with Fennel Cream
Thomas J. Story
This rich mussel dish is all about the broth, which is enriched with heavy cream and spiked with hard cider to brighten it up and give it backbone. The mussels will yield their briny liquor once steamed, so consider getting an extra baguette to sop up all the juices.
This recipe, and others like it, can be found in the article “These Are the Best Mussels We’ve Ever Had (Plus, More Snacks from Portland’s Best Bar).”
How to Make It
1
Make the Mussel Cream: In a small saucepan over low heat, add the cider and cook the alcohol out of the cider. Don’t allow it to come to a boil, and do not reduce. This should take approximately 20 minutes. If there is any discoloration or build up on the sides of your pot, swap it out for a fresh one before the next step.
2
Add the cream, shallots, fennel, thyme, and bay leaves. Bring the pot to a low simmer. Again, do not boil or reduce. Allow all ingredients to steep in the cream for no less than 15 minutes. Taste and add salt as needed. The cream should be noticeably sweet and aromatic. If not, let steep 5 minutes more.
3
Strain the solids from the sauce through a fine mesh strainer and discard solids. Pour sauce into a shallow pan and allow to cool completely. This can be made up to three days in advance.
4
Assemble the dish: Heat a large deep-sided skillet or pot with a lid over medium-high heat.
5
Add 1 tbsp. butter along with the garlic, shallot, and fennel.
6
Cook vegetables, stirring occasionally, until they are just translucent, without any color, about 3 minutes.
7
Deglaze the pan with the cider, allow it to come to a boil, and then add mussels and Mussel Cream.
8
Increase heat to high. Cover the pot with a lid and cook until the mussels open, 3 to 5 minutes.
9
Using a slotted spoon or spider strainer, remove the mussels from the pan.
10
Bring the sauce back to a boil, add the remaining 3 tbsp. butter, and stir until emulsified.
11
Remove the pan from the heat and season to taste with salt and lemon juice.
12
Divide the mussels evenly between four bowls, discarding any that failed to open. Pour the emulsified sauce over the mussels.
13
Garnish with fennel fronds and finish the bowls with pieces of grilled baguette.
Ingredients
For the Mussel Cream
1 cup dry hard cider
3 cups heavy cream
3 medium shallots, roughly chopped
1 fennel bulb, roughly chopped (save the fronds!)
3 sprigs thyme
3 bay leaves
salt to taste
For the Mussel Assembly
4 tbsp unsalted cold butter, divided
1 tsp garlic, minced
2 tsp finely diced shallot
2 tbsp finely diced fennel
6 oz dry hard cider
1 ½ lbs mussels
1 quart Mussel Cream (ingredients above; directions top right)
salt
lemon juice
fennel fronds
1 baguette, grilled (or toasted) and cut on a bias into long pieces
Directions
1
Make the Mussel Cream: In a small saucepan over low heat, add the cider and cook the alcohol out of the cider. Don’t allow it to come to a boil, and do not reduce. This should take approximately 20 minutes. If there is any discoloration or build up on the sides of your pot, swap it out for a fresh one before the next step.
2
Add the cream, shallots, fennel, thyme, and bay leaves. Bring the pot to a low simmer. Again, do not boil or reduce. Allow all ingredients to steep in the cream for no less than 15 minutes. Taste and add salt as needed. The cream should be noticeably sweet and aromatic. If not, let steep 5 minutes more.
3
Strain the solids from the sauce through a fine mesh strainer and discard solids. Pour sauce into a shallow pan and allow to cool completely. This can be made up to three days in advance.
4
Assemble the dish: Heat a large deep-sided skillet or pot with a lid over medium-high heat.
5
Add 1 tbsp. butter along with the garlic, shallot, and fennel.
6
Cook vegetables, stirring occasionally, until they are just translucent, without any color, about 3 minutes.
7
Deglaze the pan with the cider, allow it to come to a boil, and then add mussels and Mussel Cream.
8
Increase heat to high. Cover the pot with a lid and cook until the mussels open, 3 to 5 minutes.
9
Using a slotted spoon or spider strainer, remove the mussels from the pan.
10
Bring the sauce back to a boil, add the remaining 3 tbsp. butter, and stir until emulsified.
11
Remove the pan from the heat and season to taste with salt and lemon juice.
12
Divide the mussels evenly between four bowls, discarding any that failed to open. Pour the emulsified sauce over the mussels.
13
Garnish with fennel fronds and finish the bowls with pieces of grilled baguette.
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