Ingredients
Ingredients
- Fresh PEI Mussels 2 1/2 lbs
- Bay Leaf 4 leaves
- Red Chili Flakes 1 tbls
- Kaffir Lime Leaves 10 leaves (1/8 lb)
- Heavy Cream 1 gallon
- Shallots (Sliced) 4 shallots
- Fennel (Sliced) (Reserve Tops!) 2 heads
- Garlic (Chopped) 1 head
- Fennel Pollen 1 oz
- Dijon Mustard (Smooth) (Not Grainy) 4 tbls
- Grapeseed Oil 16 oz
- Sour Dough(1/4 In Slice/Grilled) 1 loaf
- Parsley (Chopped) 1 bunch
Nick Liberato Cooks - Home & Family
Directions
1) Add oil to hot pot
2) Add sliced shallots, fennel, garlic, & bay leaf
3) Add mussels
4) Add 1tbls Dijon mustard
5) Toss in pan
6) Add Kaffir cream & cover with lid
7) Steam
8) Plate & top with fresh fennel fronds & fennel pollen
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