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Rosé Wine-Steamed Mussels

You’ll be hard-pressed to decide which element you like better — the rosé wine and fennel broth or the tender mussels. This recipe is the perfect quick and easy dish for festive or casual gatherings alike.

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Ingredients

HEAT:

ADD:

OFF HEAT, SWIRL:

Instructions

Heat oil in a large pot over medium-low. Add fennel, shallots, and garlic; cook until softened, 5–7 minutes.

Add wine and increase heat to high; bring to a boil and reduce wine to 2 cups, about 5 minutes. (If wine measures less than 2 cups add more rosé to equal 2 cups.)

Add mussels, cover, and cook, shaking pot occasionally, until mussels open, about 5 minutes. Discard any mussels that don’t open. Using a slotted spoon, divide mussels among six bowls.

Off heat, swirl butter into the broth until melted; stir in thyme and season with salt and pepper. Divide broth among bowls and garnish each serving with fennel fronds.

Once you’ve trimmed the stalks and root end, slice the fennel bulb in half, then remove the center core.

Once you’ve trimmed the stalks and root end, slice the fennel bulb in half, then remove the center core.

To determine if wine is reduced enough, strain it and solids through a sieve set over a measuring cup.

To determine if wine is reduced enough, strain it and solids through a sieve set over a measuring cup.

Don’t get hung up on cutting your fries the perfect size — some will be larger and others a tad smaller.

Don’t get hung up on cutting your fries the perfect size — some will be larger and others a tad smaller.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

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