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Cozze (Mussels) In Black Garlic Cream Sauce W/ Roasted Fennel & Cipolini Onions


A dish we fell in love with after trying at Cibo a Trattoria , then recreated at home. Perfect as Antipasti or as a meal all on it's own...

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  • 1 Fennel Bulb
  • 4 Cipolini Onions, thinly sliced (can substitute 1 1/2C. Pearl Onions)
  • 2 Tbsp. Olive Oil
  • Salt
  • Freshly Ground Black Pepper
  • 3 Tbsp. Butter
  • 1 Bulb Black Garlic, cloves sliced
  • 1 C. White Wine
  • 2 C. Whipping Cream
  • 4 lbs. Fresh Mussels
  • 1 Baguette


Preparation time 15mins
Cooking time 30mins


Step 1

Preheat oven to 425. Thinly slice fennel bulb horizontally, then cut some sprigs of the feathery fennel leaves & set them aside.Cut onions into thin slices as well (if using pearl onions, place in boiling water for 3 min. then rinse in cold water. Cut off base & remove outer skin.) Place fennel & onion slices on baking sheet, drizzle with olive oil, then finish with salt & freshly ground black pepper & roast in oven for 15-20 min. till lightly browned & caramelized. In lg. pot over med heat, melt butter, then add garlic stirring constantly for 1-2 min. to let the flavours release. Add white wine, stir for 1-2 min. more, then add cream & roasted fennel & onion pieces, stirring till mixture heats. Turn heat to med-high then add mussels & sprigs of fennel leaves,cover & cook for 5-6 min. or till shells open (discarding any that don't open.) Pour entire contents into lg. serving bowl. Cut baguette into 1/2" slices & serve with mussels & broth.


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