Fennel & Green Olive Beer Thyme broth Mussels

Mussels is one of those things that are relatively inexpensive and yet feel so luxurious. Paired with french fries or eggplant fries (see recent blog post) and a glass of white wine....I feel like I'm back in France on vacation......Funny how food has the ability to do that - well try them out tonight and see for yourself!

What you'll need: 

• 2-3 pounds of Canadian mussels

• 1 bottle of Peroni Beer - or you favourite white beer

• 1/4 cup of chopped Spanish onion

• 2 large garlic cloves chopped

• 1/4 cup of 35% cream

• 1/2 cup of chopped fennel

• 1/4 cup of green olives

• 2 stems of thyme

• 1 Tbsp of butter

• Salt and pepper to taste

• Olive oil

What you'll do:

Wash your mussels and set aside, make sure to do this right before cooking them, so that the mussels keep cool. Discard any broken or fully opened mussels.

In a large stockpot, lightly brown the garlic and onion with butter.

Once, the garlic is lightly browned, add a drizzle of olive oil, and then the chopped fennel and thyme, cook 90 seconds.

Now, add the beer, cook down for 5 mins.

Add the cream, salt and pepper, cook for 2 mins.

Now you are ready to cook the mussels, add the mussels to your stock pot, mix the mussels in the broth, add the stockpot cover, and let steam for 7-10 mins, until all the mussels have popped open. The mussels must be nearly completely opened, if they are not, discard, don't attempt to eat them.

Serve the mussels in some bowls drizzled with the broth.

FYI Dipping your fries in the broth is completely suggested!!

Enjoy!