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Rosé Wine-Steamed Mussels and Croûton Fries Recipe

   
 

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     Rosé Wine-Steamed Mussels and Croûton Fries

Category   Entrees - Maindishes
Sub Category   None
Servings   6

Ingredients
Heat- 2 Tbsp. olive oil
1 fennel bulb (about 10 oz.), trimmed and thinly sliced (about 2 cups)
1/3 cup minced shallots
2 Tbsp. minced fresh garlic
Add-1 bottle dry rosé wine (750 ml)
3 lbs. mussels, scrubbed and debearded
Off Heat, Swirl- 4 Tbsp. unsalted butter, cubed and softened
1 1/2 tsp. minced fresh thyme
Salt and pepper to taste
 
Chopped fennel fronds
Crouton Fries
Combine- 1 tsp. kosher salt
1/2 tsp. granulated garlic
1/2 tsp. black pepper
Heat- 1 cup olive oil, divided
4 Tbsp. unsalted butter, divided
1 Italian baguette, sliced into 3 x 3/4-inch sticks

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 rose 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.
Preheat oven to 200 degrees F. Line a baking sheet with paper towels. Combine salt, pepper, and garlic. Heat 1/4 cup oil and 1 Tbsp. butter in a large cast-iron skillet over medium-high until butter melts. Add a quarter of the bread sticks and saute, turning often, until all sides are toasted. Transfer crouton fries to prepared baking sheet to drain; season with 1/2 tsp. salt mixture, then transfer to oven to keep warm. Repeat procedure three more times with remaining oil, butter, salt mixture, and bread sticks.


Originally Submitted
12/21/2014





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