Mussels with a White Wine and Fennel Broth

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Published on: March 5, 2012
 

 This is my version of “Moules Marinieres”.  Moules Marinieres is quite simply, white wine, cream, shallots and herbs.  There’s nothing wrong with simplicity, it is a great way to do mussels but I want to add something extra!  By adding some celery and fennel to the mix we give can make a sharp(er) aromatic tasting broth. This can be made as a starter, served in small bowls or as a main course.  It takes very[…]


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