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Lunch / Dinner

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.

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Ingredients

HEAT:

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.

Nutritional Facts

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