Mussels with Fennel, Crème Fraîche and Vermouth
alcohol, fennel, chili peppers, seafood, mussels, cream, tarragon
Source: Umami
Ingredients
- tablespoons salted butter
- large shallots, halved and thinly sliced
- medium fennel bulb, trimmed, halved, cored and thinly sliced
- medium Fresno chilies, stemmed and sliced into thin rings
- teaspoons fennel seeds
- Kosher salt
- dry vermouth
- sprigs fresh thyme
- pounds mussels, scrubbed and debearded
- crème fraîche
- lightly packed fresh tarragon