Fennel, Fino Sherry, and Mussels
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • 1 pound muscles
  • 1½ - 2 cups fino sherry
  • ¼ cup fennel fronds plus
  • ⅓ cup chopped fresh fennel
  • olive oil
  • salt and pepper
  1. In large pot heat olive oil and toast chopped fennel fronds until fragrant and softened. Add fino sherry and bring to a boil. Add salt, pepper, chopped fennel fronds, and mussels. Cover with lid. Cook until all mussels have opened. If mussels do not open, discard.
Mash 2 Tbs. fresh fennel fronds into 3 - 4 Tbs. softened butter. Spread on crusty bread before topping with mussel or dunking broth.
Recipe by Tasting Pour by Jade Helm at https://tastingpour.com/2016/07/fino-sherry-and-fennel.html/