Rose Win-Steamed Mussels wiht Crouton Fries

By saratdade

6 servings

Ingredients

• Mussels:
• 2 Tbsp. olive oil
• 1 fennel bulbs (about 10 oz.), trimmed and thinly sliced (about 2 cups)
• 1/3 cup minced shallots
• 2 Tbsp. minced fresh garlic
• 1 bottle dry rose wine(750 ml)
• 3 lb. mussels, scrubbed and debearded
• 4 Tbsp. unsalted butter, cubed and softened
• 1 1/2 tsp. minced fresh thyme
• Salt and black pepper to taste
• Chopped fennel fronds
• Crouton fries:
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/2 tsp. granulated garlic
• 1 cup olive oil, divided
• 4 Tbsp. unsalted butter, divided
• 1 Italian baguette, sliced into 3X3/4 inch sticks

Preparation

Step 1

Mussels:
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
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, divided mussels among 6 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.

Crouton fries:
Preheat oven to to 200
Line 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 heat 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 3 more times with remaining oil, butter, salt mixture, and bread sticks.