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

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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