Mussels with Caramelized Fennel Cream

1. Caramelize Shallots and Fennel

Begin by heating one tablespoon of olive oil and 2 tablespoons of butter in a large Dutch oven over medium heat until the butter melts. Once the butter is melted, add the finely diced shallots and diced fennel bulbs, along with ½ teaspoon of sea salt and ½ teaspoon of freshly ground black pepper. Sauté this mixture for about 15 minutes.

2. Reduce Wine

Add the roughly chopped garlic to the pot and sauté for a couple of minutes until it releases its fragrant aroma. Pour in 240 ml of dry white wine, allowing it to simmer and reduce by half.

3. Create Cream Sauce

Stir in 240 ml of heavy whipping cream and a tablespoon of Dijon mustard, letting the mixture reduce for about 5 minutes.

4. Steam Mussels

Add in the scrubbed and debearded mussels, cover the pot, and let them steam for 5 to 8 minutes, or until they have all opened up.

5. Finish and Serve

Finally, stir in the remaining butter, allowing it to melt into the sauce, and garnish with the reserved and chopped fennel fronds. Serve the mussels directly from the Dutch oven with warm bread on the side.