Best Seafood Recipes, Cooking Shellfish, Easy Seafood Recipes, Easy Shellfish Recipes, Favorite Seafood Recipes, Mussels, Mussels 101
It takes all of this to keep my life straight, my ADD from bunny trailing into oblivion and my OCD in check.
I love lists. I even have a notebook that says, “I Love Lists”.
I make lists for all sorts of things. I have a couple of different grocery lists, depending on where the items will be purchased. I have a list of meals for the month. I have a list of things we need for our home, trips we want to take, what to pack for our upcoming trips and what items I need to supplement my wardrobe for Fall.
I have an AWESOME “Honey-Do” list for sweet Hass, a list for things we need from Lowe’s, a list of recipes I want to try, and a list of restaurants I want to try. A list of movies I’d like to see, lists of menu ideas for upcoming culinary classes and lists for basic things I need to do are also in my book.
I have a list for our Halloween party, a list of what I have in the freezer for dinners, and a list of where we would like to travel “one day”. I even have a list, of my lists. True story; you just can’t make this stuff up.
It takes all of this to keep my life straight, my ADD from bunny trailing into oblivion and my OCD in check. Welcome to my life…love it and list it!
Steamed Mussels in Saffron & Fennel Cream
- 2 dozen mussels, scrubbed
- 2 cups white wine or champagne
- 1/2 stick butter
- 1 cup heavy cream
- 1 bulb fennel, thinly sliced
- a pinch of Saffron threads
- 1/8 tsp. Nutmeg
- 1 lemon, thinly sliced
- 1/2 bunch Parsley, chopped
- Salt & pepper to taste
- Pasta of your choice; I used Pappardelle
Cook pasta in salted water. While pasta is cooking, melt butter in a large skillet over medium heat. Add sliced Fennel. Saute Fennel until crisp tender, about 5-7 minutes. Add wine, and allow to reduce by half, about 5 minutes. Stir in heavy cream, Saffron, Nutmeg, salt & pepper. Continue to cook until sauce begins to thicken a bit. Add mussels and cover. Allow to steam until the shells open. Serve with lemon slices, Fennel fronds and fresh Parsley.
Note: If you want your sauce to be thicker, combine 1 tsp. cornstarch with 1/4 cup cold water and add to the sauce before adding the mussels. Bring to a simmer while stirring. Then add Mussels.
Life is too short to eat ugly food y’all.
Matt from Nomageddon said:
Omg these look delicious! I have to try this!
So quick and easy; perfect for a weeknight when you want to feel like you’re being pampered but without the hassel 😉
Trisha - The Lazy Mom said: