Preparing an elaborate dinner after a long day at the office is not the way to settle in at home. This mussel preparation by Chef Stephen Hamilton is an easy way to get a delicious meal on the table with just the toss of a sauté pan. Give this Belgian classic, which works as a first course or an entrée, depending on your portioning, a shot next time you’re in the mood for a restaurant-worthy meal at home. In just a few minutes you can have a delightful, aromatic dish on the table with minimal dishwashing and plenty of time to enjoy the spoils.
- 1 pound of Maine mussels
- 1/4 head of fennel
- 1 large tomato
- 1 clove of garlic, smashed
- 1/2 cup of dry white wine
- 1 1/2 cup of heavy cream
- 1 tablespoon parsley, chopped
- olive oil
- kosher salt and freshly ground pepper (as needed)
- Bring four cups of water to a boil and add two tablespoons of salt.
- Create an ice bath in a large bowl for the tomato.
- Cut an X in the bottom and top of the tomato and submerge it in the boiling water for approximately 30 seconds.
- Remove tomato from water and immediately place it into the ice bath.
- Once the tomato has cooled, remove the skin, cut in half and remove the seeds. The tomato can then be diced.
- Using cold water, clean and de-beard the mussels.
- In a large skillet, heat two tablespoons of oil and sauté fennel until tender. Once the fennel is tender add garlic and cook for one minute.
- Add mussels and cook another minute.
- Deglaze pan with white wine and let reduce by half.
- Add heavy cream and cover with another pan or tinfoil until the mussels have opened. Discard any mussels that do not open after the cooking process.
- Finish by tossing in diced tomato and parsley. Toss together, if possible, to coat the mussels in the liquid.
- Season the dish with salt and pepper to taste.