Saturday, October 17, 2015

Mussels with Fennel

Saturday 3 October
While Barbara spent all day running the Cincinnati Digs! program for Archaeology Day at the Art Museum, Holt went to Luken's and obtained an abundance of mussels for dinner afterwards.  
It's worth getting your mussels at Luken's because they keep them fresh and carefully pick them over, so there was only one limp reject in the whole three pounds.

Holt started the potful by thin-slicing and sautéing a bulb of fennel and a few shallots, adding lemon, raki (for more anise flavor) and white wine to boil up, and then tossing the mussels in to steam. 
A heaping bowlful equals briny satisfaction.

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