Stir in the cider vinegar, butter, and parsley. Make sure you have plenty of bread to soak up the broth! Very good -- would definately make again!! I added saffron to the recipe to add an extra layer of taste. Spoon the mussels and the broth into large bowls. Tip; I steam mussels (and clams) in a covered WOK allows them to spread and steam better. Add wine and cream and boil until liquid thickens, about 10 minutes. Ladle broth over and serve. The first time I made this the fennel was still as crispy and I had realized my mistake. In this recipe, the sweetness of the fennel is a lovely fit with salty mussels. I can't find fennel.....can you use anise and anise seeds?? Can’t keep people away while I’m preparing. Don't worry about too much licorice taste. Ingredients 1/4 cup (1/2 stick) butter 1 cup chopped fresh fennel bulb 2 shallots, chopped 4 garlic cloves, chopped 2 teaspoons fennel seeds 1 1/2 cups dry white wine 1/2 cup whipping cream 3 pounds mussels, scrubbed, debearded A+. She is also host of the award-winning Kitchen Unnecessary, a series that showcases the magic of outdoor cooking with foraged ingredients. I made exactly as written and made sure that I sauteed the fennel for awhile before adding the other ingredients as per other reviews. Must recommend! I just substituted more white wine and it was excellent. Just EXCELLENT! I love the broth! Discard any that do not open. I have made twice now, exactly as described the first time, and with a splash of pernod the second time for a bit of extra anise (note - be careful how you describe this to the guests, with the wrong pronunciation it can be off-putting). By Edi Meadows Morrissette from Westin FL. Sauté until fennel is tender, about 5 minutes. Add mussels. Heat olive oil in a medium saucepan over medium heat. Scoop the mussels and thyme stalks out the pot with a slotted spoon and set aside. Add comma separated list of ingredients to include in recipe. Outstanding first course for anyone who likes mussels and fennel. Ladle broth over and serve. Ok, I admit I altered this a bit. Gradually stir in mussels, 1/2 the basil, and salt. I would suggest making sure that when you add the fennel it is very thinly sliced, and after dropping the fennel into the pan, test it with a fork and don't add the other ingredients until the fennel has become a bit soft. The 3rd time I made it I added saffron towards the very end. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. It all mellows out and you are left with a simply superb dish that is 5 star worthy....TRULY!!!! (I followed the recipe exactly and used the fresh live mussels). During our chat with Ashley, she showed us how to make Mussels With Caramelized Fennel Cream from her book, Let’s Stay In. The second time I let the fennel cook a bit and all around it came out spectacular. Pour in the hard cider and bring the liquid to a boil. Divide mussels among 6 shallow bowls (discard any mussels that do not open). I also added some julienned red bell peppers for colour. This is very easy and could impress anyone. Use crusty French bread or the roasted garlic cheese toasts to soak up the fennel-flavored juices. For example, at holiday time I might chop onions in advance or bake bread the day before company arrives. Recipes you want to make. Sauté over medium high heat until the fennel is deeply caramelized, about 15 minutes. Cover and cook till mussels open, about 5 min. I also took the suggestions of adding some red pepper flakes and fresh parsley at the end that I'll keep. 1 teaspoon white peppercorns (willingly inside a screwable steel sieve) or 0,5 teaspoon ground white pepper, 600 ml (2,5 cups) fish broth (or equal amount of water and 2-3 fish broth cubes), ~1 kg fresh mussels (or frozen ones with shell; no defrosting required). Twelve out of the twelve I served it to loved it. Muscles are delicate and the sauce should be too so as to complement them with a delicate sauce as well.