Creamy Mussel Stew With Peas, Fennel, And Lemon

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 fennel bulb
• 2 tablespoons extra virgin olive oil (more for brushing)
• 1 leek, part only cleaned and finely chopped
• 4 garlic cloves, smashed and peeled
• 1 pinch crushed red pepper flakes
• 3/4 cup dry wine
• 3 tablespoons pernod
• 1 lb fresh mussels, rinsed (de-beard if wild caught)
• 2/3 cup chicken stock or 2/3 cup vegetable stock
• 1/2 lb english pea, shelled (1/2 cup)
• 2 tablespoons creme fraiche
• 1/4 teaspoon lemon zest, finely grated
• fine sea salt
• 2 slices country bread, 1/2-inch-thick

Recipe

• 1 chop the fronds from the fennel bulb, reserving 1/4 cup of the fronds,chopped.
• 2 peel off the outer layer of the bulb, then finely chop the bulb and coarsely chop the stems.
• 3 in a large pot, heat oil over medium high heat and add the chopped fennel bulb, leek, and garlic; cook until the fennel and leek start to turn golden, about 5 to 7 minutes.
• 4 add the pepper flakes, cook 30 seconds; stir in the fennel stems, wine, and pernod.
• 5 scrape any browned bits from the bottom and continue cook 2 minutes.
• 6 add the mussels, cover, and cook until they have opened, 5 to 7 minutes; discard any that do not open and, using a slotted spoon, transfer mussels to a large bowl and loosely cover with foil.
• 7 preheat the broiler; strain the liquid in the pot into a smaller saucepan, using a spoon to press on the solids to get the most liquid out of them.
• 8 add the stock to the saucepan and simmer over medium heat.
• 9 stir in the peas and cook until just tender, 2 to 3 minutes; whisk in the creme fraiche, lemon zest, salt and reserved fennel fronds (cover to keep warm).
• 10 drizzle the bread with more of the oil and place it under the broiler; toast until just golden, about 1 minute.
• 11 place bread into serving bowls, mound with mussels, then top with the broth.