CLAM OR MUSSELS STEAMED WITH FENNEL AND VERMOUTH
1/2 cup thinly sliced shallot or red onion
1 small fennel bulb sliced thin
1/2 teaspoon fennel seed
2 large cloves garlic, chopped
1/4 cup olive oil
1 cup vermouth
1 teaspoon dried thyme
3 pounds live small hard-shell clams or mussels (live or frozen on the half shell)
In a large deep skillet or kettle cook the shallot, fennel bulb and seed, and garlic in the oil over moderate heat until softened, about 5 minutes.
Add the vermouth and thyme and boil for 2 minutes.
Add the mussels and increase the heat to moderately high. Cover and cook the mussels for 2 to 10 minutes, shaking the pan occasionally, until the mussels open.
Makes 4 servings as a first course or 2 as a main course
Source: Simply Shellfish by Leslie Glover Pendleton
1/2 cup thinly sliced shallot or red onion
1 small fennel bulb sliced thin
1/2 teaspoon fennel seed
2 large cloves garlic, chopped
1/4 cup olive oil
1 cup vermouth
1 teaspoon dried thyme
3 pounds live small hard-shell clams or mussels (live or frozen on the half shell)
In a large deep skillet or kettle cook the shallot, fennel bulb and seed, and garlic in the oil over moderate heat until softened, about 5 minutes.
Add the vermouth and thyme and boil for 2 minutes.
Add the mussels and increase the heat to moderately high. Cover and cook the mussels for 2 to 10 minutes, shaking the pan occasionally, until the mussels open.
Makes 4 servings as a first course or 2 as a main course
Source: Simply Shellfish by Leslie Glover Pendleton
MsgID: 3154700
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 06-01 thru 06-30-12 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 06-01 thru 06-30-12 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
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