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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