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Name: Mussels with Cream, Mushrooms, Leeks, and Fennel
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 1 small Leek White and tender green parts; 3 tablespoons Butter; 1/2 small Fennel bulb Julieened; 4 Mushrooms julieened; 3 pounds Mussels julienned; 2 Shallots minced; 2 cups Dry white wine; Handfull Fresh flatleaf parsley stems Tied in a bundle; pinch Freshly ground white pepper; 2 teaspoons fresh thyme; 1/2 cup Heavy cream; Pinch curry powder or saffron; Handfull Flatleaf parsley Snipped with scissors

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INGREDIENTS

1 small Leek ; White and tender green parts
3 tablespoons Butter
1/2 small Fennel bulb ; Julieened
4 Mushrooms ; julieened
3 pounds Mussels ; julienned
2 Shallots minced
2 cups Dry white wine
Handfull Fresh flatleaf parsley stems ; Tied in a bundle
pinch Freshly ground white pepper
2 teaspoons fresh thyme
1/2 cup Heavy cream
Pinch curry powder or saffron
Handfull Flatleaf parsley ; Snipped with scissors

Servings

INSTRUCTIONS

Trim leek at the root. Split lengthwise fro cleaning.Rinse under cold water and transfer to bowl and let soak. Dry and julienne. Set aside.

In small skillet, combine 1 tablespoon butter, leeks, and the fennel over moderate heat. Cook until softened. Add mushrroms and cook until all are tender, about 3 minutes more. Set aside.

Clean mussels. In a very large skillet, combine shallote, wine, parsley stems, and remaining butter ovewr high heat. Boil about 5 minutes. Add mussels and srinkle with pepper and stir. Cover and cook until mussels open.

Transfer mussels to a large warmed serving platter, removing the top of each mussel shell. Cover with foil.

To finish: strain cooking fluid through fine mesh sieve with moistened cheese cloth intl medium sauce pan. Add thyme and cook over moderte high heat and reduce by half, 2-3 minutes. Stir in cream and curry powder or saffron threads. Continue cooking until mixture boils. Add mushroom mixture and stir. Spoon sauce over mussels and sprinkle with parsley.

NOTES

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Mussels with Cream, Mushrooms, Leeks, and Fennel

1 small Leek White and tender green parts
3 tablespoons Butter
1/2 small Fennel bulb Julieened
4 Mushrooms julieened
3 pounds Mussels julienned
2 Shallots minced
2 cups Dry white wine
Handfull Fresh flatleaf parsley stems Tied in a bundle
pinch Freshly ground white pepper
2 teaspoons fresh thyme
1/2 cup Heavy cream
Pinch curry powder or saffron
Handfull Flatleaf parsley Snipped with scissors

Trim leek at the root. Split lengthwise fro cleaning.Rinse under cold water and transfer to bowl and let soak. Dry and julienne. Set aside.

In small skillet, combine 1 tablespoon butter, leeks, and the fennel over moderate heat. Cook until softened. Add mushrroms and cook until all are tender, about 3 minutes more. Set aside.

Transfer mussels to a large warmed serving platter, removing the top of each mussel shell. Cover with foil.

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Nutrition

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Serving Size: 1 Serving (480g)
Recipe Makes: 4 Servings

Calories: 264
Calories from Fat: 139 (53%)

Amt Per Serving		% DV

	Total Fat 15.5g	21 %
	Saturated Fat 9.1g	45 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 1.1g
Cholesterol 43.3mg		13 %
Sodium 107.8mg		4 %
Potassium 1386.1mg		36 %
Total Carbohydrate 20.8g		6 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 15.9g
Protein 12.6g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 264

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